
Class _Xl_^5i 
Book . S-ba 

Copght N" 



COPYRIGHT DEPOSIT. 



r: ::.. I excelsior Dbrary. I »a=.a 



STUART'S •^'^' 

FANCY DEINKS 

AND 

HOW TO MIX THEM. 

CONTAINING 

CLEAR AND PRACTICAL DIRECTIONS FOR MIXING ALL 
KINDS OF COCKTAILS, SOURS, EGG NOG, SHERRY 
COBBLERS, COOLERS, ABSINTHE, CRUSTAS. 
FIZZES, FLIPS, JULEPS, FIXES, PUNCHES, 
LEMONADES, POUSSE CAFES INVA- 
LIDS' DRINKS. ETC., ETC 



BY THOS. STUART. 



New York: 
EXCELSIOR PUBLISHING HOUSE, 

McKeon & SCHOFiELD, Proprietors, 
8 Murray Street. 



Entered at Post OflQce, New York, N. Y., as Second-Class Matter, 

March 3, 



LIB«AHYcf CONQKESS 
Two Copies Kecsiveu 

DEC 22 iy04 

Gopynent tntry . 

Ui-iSS ^ XXc No; 
/d $9 P:S 

COPY 0. 



^i 



COPYRIGHT, 1904, 

BY 

EXCELSIOR PUBLISHING HOUSE. 



CONTENTS. 



PAGE. 

Absinthe 9 

Absinthe, American style of 

mixing 9 

Absinthe, French style 9 

Absinthe, Italian style 10 

Absinthe Cocktail 17 

Ale Saugaree 57 

Amaranth Cocktail 18 

American Pousse Cafe 42 

Apple Jack Cocktail 18 

Apple Jack Fix 27 

Apple Jack Sour 64 

Apple Toddy 87 

"Arf and Arf," or Black and 

Tan 10 

A rrack Punch 45 

Arrack Punch, '•Hot" 45 

Balaklavo Nectar 94 

Baltimore Egg Nog 25 

Beef Tea 92 

Bishop A 10 

Bishop a la Prusse 96 

Black Stripe 11 

Blue Blazer 11 

Bombay Punch 79 

Boston Egg Nog 87 

Bottle of Cocktail 83 

Bottled Velvet 94 

Bowl of Egg Nog for a party . 86 

Brace Up 92 

Brace Up, Saratoga 90 

Brandy Champerelle, No. 1 . .12 
Brandy Champerelle, No. 2 . .13 

Brandy and Ginger Ale 11 

Brandy and Gum 12 

Brandy Cocktail 18 

Brandy Crusta 23 

Brandy Daisy 24 



PAGE 

Brandy Fix 27 

Brandy Flip 30 

Brandy Fizz 28 

Brandy Julep 35 

Brandy Punch 46 

Brandy Sangaree 67 

Brandy Scaffa 13 

Brandy Sling 61 

Brandy Smash 62 

Brandy and Soda 12 

Brandy Sour . 64 

Brandy Straight 67 

Brandy Toddy 69 

Brandy Shrub 93 

Burned Brandy and Peach . . 12 

Brunswick Cooler 17 

California Milk Punch 76 

California Sherry Cobbler 14 

California Wine Cobbler 15 

Canadian Punch 78 

Catawba Wine Cobbler 15 

Century Club Punch 76 

Champagne Wine Cobbler ... 15 

Champagne Cocktail 18 

Champagne Cup .86 

Champagne Julep 35 

Champagne Punch 46 

Champagne Sour 64 

Champagne Velvet 87 

Cider Egg Nog 90 

Claret Cobbler 15 

Claret Cup for a party 94 

Claret and Champagne Cup . . 84 

Claret Punch 47 

Cocktail, Coffee 82 

Cocktail, Saratoga 83 

Cold Ruby Punch 76 

Columbia Skin 60 



XT 



flOWTBNTS. 



PAGE. 

Continental Sour G5 

Cordial Lemonade 37 

Cosmopolitan Claret Punch . .47 

Couperee . 90 

Crimean Cup a la Marmora . .91 

Cura^oa 96 

Cura^oa Pum h 47 

Cun-ant Shrub 93 

Eagle Punch , 74 

East India Cocktail 19 

Egg Milk Punch 48 

Egg Nog, Plain 2H 

Egg Sour 05 

El Dorado Punch 48 

Empire Punch 81 

English Bishop 74 

English Knyal Punch 80 

Faivre's Pousse Cafe 43 

Fancy Brandy Cocktail, No. 1 19 
Fancy Brandy Cocktail, No. 2 19 
Fancy Gin and Whisky Cock- 
tail 20 

Fedora 95 

Fine Lemonade for parties . . .84 

Fishing Punch 78 

Frapped Cafe Eoyal 'J6 

General Jackson Egg Nog .... 25 

Gil) and Calamus 32 

Gin and Milk . . 32 

Gin and Molasses 33 

Gin and Pine .... 33 

Gin and Tansy 33 

Gin Cocktail 20 

Giu Crusta 23 

Gin Daisy , .... 24 

Gin Fix , 27 

Gin Fizz 28 

Gin Flip 31 

Gin Julep 35 

Gin Punch 48 

Gin Sangaree 68 

Gin Sling 61 

Gin Smash 63 

Gin Sour 65 

Gin Straight 67 

Gm Toddy 69 

Gin and Wormwood 34 

Ginger Daisy 25 

Glasgow Flip 31 

Golden Fizz 29 

'Golden Slipper" 34 

Grandeur Punch 81 



Page. 

Gum Srrup 68 

Hari-Eiari 35 

Hock Cobbler 15 

Hot Apple Toddy .69 

Hot Boiand Punch 46 

Hot Gin Sling 01 

Hot Iiish Punch 49 

Hot Lemonade . .38 

Hot Locomotive 41 

Hot Milk Punch 50 

HotEum 56 

Hot Scotch Wh'sky, (a bint) .73 
Hot Scotch Whisky Sling ... .62 

Hot Spiced Bum 57 

Hot Whisky Punch 55 

How to serve a Pony Glass of 

Brandy 91 

Imperial Egg Nog 26 

Italian Wine Lemonade o8 

Jamaica Kum Sour 66 

Japanese Cocktail 20 

Jersey Cocktail 20 

''Jersey Lily" Pousse Cafd . . .43 

Jersey Sour 85 

John Collins Gin ....34 

Kirschwasser Punch 49 

Knickerbein 37 

Knickerbocker 37 

Lemonade 39 

Lincoln Club Guzzle 74 

Lincoln Club Punch 77 

Manhattan Club Oyster Cock- 
tail 97 

Manhattan Cocktail No. 1 . . .21 
Manhattan Cocktail No. 2 . . .21 

Martinez Cocktail 21 

May Wine Punch 77 

Medf ord Eum Punch 49 

Medford Smash 63 

Medford Sour 06 

Metropolitan Cocktail. , 21 

Milk Punch 50 

Milk and Seltzer 89 

Mint Julep 36 

Mississippi Punch 50 

Morning Glory Fizz 29 

Morning Cocktail 83 

Mulled Cbret 14 

Mulled Claret with Egg. 14 

Old Tom Gin Cocktail 22 

Orange Lemonade 38 

Orchard Punch 51 



00ZfTBNT8> 



PAGE. 

Orgeat Lemonade 39 

Orgeat Punch 51 

Oxford Punch 80 

Parisian Pousse Cafe, No. 1 . .44 
Parisian Pousse Cafe, No. 2 . .44 

Peach and Honey 42 

Philadelphia Boating Punch. .51 

Pineapple Jxilep 88 

Pineapple Punch 75 

Pony Brandy 13 

Port Wine Cobbler 16 

Port Wine Flip 31 

Port Wine Negus 42 

Port Wine Punch 52 

J*ort Wine Sangaree 58 

Pousse Cafe, French 43 

Pousse Cafe, L' Amour 44 

Punch 78 

Pvmch a la Fork 95 

Punch a la Eomaine 79 

Hhine Wine Cobbler 16 

Jlhiuo Wine Lemonade 39 

Bhine Wine and Seltzer 56 

Kock and Eye Whisky 73 

*• Eocky Mountain " Cooler. . .17 

Eoman Punch 52 

Eum Daisy 25 

Bum and Sugar 56 

Santa Cruz Fix 89 

Santa Cruz Eum Daisy 88 

Santa Cruz Sour 91 

Santinas Pousse Cafe 45 

Saratoga Cocktail 82 

Saratoga, or "Sea Breeze" 

Egg Lemonade 40 

Sauteme Cobbler 16 

Sauterne Punch 52 

Scotch Whisky Skin 60 

Seltzer Lemon nde 40 

Seventh EegimentPuuch. . . ,53 

Shandy Gaff 59 

Sherry Cobbler 16 

Sherry and Bitters 5) 

Sherry and Egg GO 

She:- ry and Ice 60 

Sherry Egg Nog, No. 1 26 

Sherry Esg Nog, No. 2 26 

Sherry Flip 26 

Sherry Wine Puncli 63 



PAGE. 

Sherry Wine Sangaree 59 

Silver Fizz 29 

Sixty-ninth Eegiment Punch . 53 

Soda Cocktail 22 

Soda Lemonade 40 

Soda Nectar 41 

Soda Negus 93 

Saint Charles Punch 54 

Saint Croix Crusta 23 

Saint Croix Fix 27 

Saint Croix Eum Fizz 30 

Saint Croix Eum Punch 54 

Saint Croix Sour 66 

Stone Fence 68 

Stone Wall 85 

Suydam, A 68 

Tip Top Punch 54 

Toledo Punch 75 

Tom Collins 92 

Tom Collins Brandy 13 

Tom Gin and Whisky 72 

Tom and Jerry, No. 1 70 

Tom and Jerry, How to serve 

No. 1 71 

Tom and Jerry, No. 2 71 

Tom and Jerry, How to serve 

No. 2 71 

Tom and Jerry, Cold 72 

Vanilla Punch 55 

Vermouth Cocktail, No. 1 . . . 22 
Vermouth Cocktail, No. 2 .... 23 

Vermouth Frappee 72 

Whisky and Cider h8 

Whisky Cobbler 17 

Whisky Cocktail 22 

Whisky Crusta 24 

Whisky Daisy 85 

Whisky Fix 28 

Whisky Fizz 30 

Whisky Flip 32 

Whisky Julep 36 

Whisky Sling (cold) 62 

Whisky Smash 63 

Whisky Sour 67 

Whisky Straight 68 

Whisky Toddy 70 

White Lion 72 

WhHe Lemonade 41 



Vi 



CONTENTS. 



INVALIDS' DRINKS. 



PAGE. 

Apple Water 102 

Barley Water 99 

Cinnamon Water 99 

(Currant Jelly Water 100 

Flaxseed Tea 100 

Flaxseed and Licorice Tea. .100 

Grape Juice 101 

Lime Water 98 

Oatmeal Drink 99 



PAGE. 

Rice Water 98 

Simple Beverages from Fruits 

101 

Tamarind Water 99 

Toast Water 1» 

White Wine Whey 9« 

Wine, Lemon, or Vinegar 
Whey 100 



TEMPERANCE DRINKS. 



Dra ught Lemonade, or Lem- 
on Sherbet 104 

Draught Lemonade, or Lem- 
on Sherbet (a cheaper meth- 
od) 105 

Ginger Lemonade 104 

Imperial Drink for Families 105 

Lemonade 103 

Lemonade (for parties) 103 



Lemonade Powders 104 

Nectar , 106 

Orangeade 106 

Raspberry, Strawberry, Cur- 
rant, or Orange Efferves- 
cing Draughts 106 

Sherbet 105 

Soda Nectat . , . * . 105 



NEW AND UP-TO-DATE DRINKS. 



Bamboo Cocktail 131 

Blackthorn Cocktail )3i 

Broadway Cocktail 132 

Coronation Cocktail 131 

Egg Lemonade 133 

Frisco 134 

G'n Daisy 133 

Gin Rickpy 133 

Horse's Neck 134 

Horsp's Collar 134 

Liberal Cocktail 1 -l 

Mamie Gilroy 134 



Mamie Taylor 1 34 

Marguerite Cocktail 132 

Mi'o Cocktail 131 

Riiason Cooler. 134 

Rob Roy Cocktail 133 

Sloe Gin Cocktail 132 

Sloe GiQ Rickey 133 

Star Cocktail 132 

Stewart Cocktail 132 

Whiskey Daisv 133 

Whiskey Rickey 131 



FANCY DKINKS 

AND 

HO^V TO MIX THEM. 



Absinthe. _ 

(Small bar glass.) 

1 wiue-glass absinthe . 

Allow water to slowly drop into the glass until full. 

Never use absinthe in any preparation unless ordered 
by the customer. 

American Style of Mixing Absinthe. 

(A large bar glass.) 

f glass of fine ice. 

4 or 5 dashes gum syrup. 

1 pony absinthe. 

2 wine-glasses of water. 

Shake the ingredients until the outside of the shaker 
is* covered with ice. Strain into a large bar glass. 

French Style of Mixing Absinthe. 

(A large bar glass.) 

1 pony glass absinthe. 

Fill the bowl of your absinthe glass (which has a hole 
in the center) with fine ice and the balance with wat«L 



10 BISHOP. 

Then elevate the bowl and let the contents drip into the 
glass containing the absinthe, until the color shows a 
sufficiencj". 

Pour into a large bar glass. Serve. 

Italian Method of Mixing Absintho. 
(A large bar glass.) 

1 pony of absinthe. 

2 or 3 pieces of ice. 

2 or 3 dashes Maraschino. 
i pony of anisette. 

Pour ice water into the glass ; slowly stir with a spoon 
and serve. 

" Arf and Arf," or Black and Tan. 

(A large ale glass.) 

This is a common English drink and means half portei 
and half ale, but in this country we use half old ale and 
half new. 

It is always best to ask the customer how he desires 
it 

Bishop. 

(1%. large bar glass.) 

1 table-spoon sugar. 

2 dashes lemon juice. 

Half the juice of an orange. 

One squirt seltzer water, 

f glass filled with fine ice. 

Fill the balance with Burgundy. 

Dash of Jamaica rum. 

Stir well. Dress with fruit, and serve with a straw. 



BRANDY AND GIKGEQ ALB. 11 

Black Stripe. 
(A small hf%r glass.) 

1 wine-glass St. Croix rum or Jamaica. 

1 table-spoon "New Oi'leans" molasses. 

If called for in summer, stir in about a table-spoon of 
water and cool with fiiie ice. 

If in the winte?, fill the glass with boiling water, grat- 
ing a little nutm»g on top, and serve. 

Blue Blazer, 

^ table-spoon sugar, dissolved in a little hot water. 

1 wine-g-lass Scotch whisky. 

Set ih.6 liq>nd on fire, and, while blazing, pour 3 or 4 
lime)? from one mug into another. This will give the 
app^V ance of a stream of liquid fire. 

TjViSt a piece of lemon peel on top with a little grated 
RutT'i«9g, and serve. 

As this preparation requires skill, it is quite requisite 
%at the amateur should practice with cold water at 
^rst. 

Brandy and Ginger Ale* 

(A large bar glass.) 

3 or 3 lumps ice. 
1 wine-glass brandy . 
1 bottle ginger ale. 
Mix well together and serve. 

The imported ginger is the best to use as it not only 
mixes better, but gives more satisfaction. 



12 BRANDY CIIAMPERELLE, NO 1. 

Brandy and Gum. 
(Whisky glass .) 

1 or 2 dashes gum syrup. 
1 or 2 lumps ice. 

Place a spoon in the glass, and hand with a bottle oi 
brandy to the customer. 

Brandy and Soda or Stone Wall. 
(A large bar glass.) 

1 wine-glass brandy. 

i glass with fine ice. 

Fill up with plain soda. 

The above is a pleasing drink for summer. 

Brandy, burned, and Peach. 
(Small bar glass.) 

1 wine-glass brandy . 

1 table-spoon sugar. 

Burn brandy and sugar together in a dish or saucer. 

2 or 3 slices dried peach. 

Place the fruit in the glass, pour the burned liquid over 
it, grate a little nutmeg on top, and serve. 

The above is a Southern preparation, and often used in 
cases of diarrhoea. 

Brandy Champerelle, No. 1. 

(A sherry wine glass.) 

i wine-glass Curacoa (red.) 

i *' Chartreuse (yellow.) 

i *' anisette or Maraschino. 

1 *' brandy. 

2 or 8 drops Angostura bitters. 



TOM COLLINS BRANDY. 13 

To be prepared with the same care as in concocting 
Pousse Cafe, not allowing the different liquors to run 
into one another. 

Brandy Champerelle. 

(A sherry wine-glass.) 

i wine-glass brandy . 

i do. Maraschino. 

i do. Angostura bitters. 

Keep colors separate. 

Pony Brandy, 

(Pony Glass.) 

Set before the customer a small bar glass, and another 
containing ice water. 

Fill a pony glass with best brandy, and pour it into 
the; empty glass. 

Brandy Scaffa. 

(A sherry glass.) 

i of raspberry syrup. 

i of Maraschino. 

i of Chartreuse (green.) 

i of brandy. 

Keep different articles separate as in Crustas. 

Tom Collins Brandy. 

- (A large bar glass.) 

5 or 6 dashes gum syrup. 

1 or 2 do. Maraschino. 

Juice of small lemon. 

1 wine glass brandy. 

1 or 2 lumps of ice. 

Fill up with plain soda. Do not shake if the soda is 



14 CALIFORNIA SHERRY COBBLER. 

Mulled Claret. 
(Large bar g,lass or mug.) 

8 or 4 lumps sugar. 

2 dashes of lemon juice. 

4 or 5 whole allspice, bruised. 

2 do. cloves, bruised. 

i teaspoon ground cinnamon. 

2 wine glasses claret ; place all the above in a dish ; 
let it come to a boil, and boil 2 minutes, stuTing all the 
time ; strain and pour into a large hot glass ; grate a little 
nutmeg on top, and serve. 

Mulled Claret and Egg. 
(A large bar glass.) 

1 table-spoon sugar. 

1 dash lemon juice. 

i teaspoon mixed spices. 

li wine-glass claret; boil the above ingredients to^ 
gether ; then beat to a batter the yolks of 2 eggs with a 
little sugar added; pour the hot wine over the eggs, 
stirring continually ; grate a little nutmeg on top, and 
serve. You must positively pour the wine over the 
eggs, not otherwise, as it vrould spoil. 

California Sherry Cobbler* 

(A large bar glass.) 

i table-spoon sugar. 
1 pony pine apple syrup. 
li wine glass of California sherry. 
Fill glass with fine ice. 

Stir well; dress with fruits, and gently pour a little 
port on top. Serve with a straw. 



HOCK COBBLER. 15 

California Wine Cobbler. 

(A large bar glass.) 

Fill glass with fine ice. 

I table-spoon sugar. 

Juice of 1 orange. 

li wine glass Califorina wineo 

Stir well ; dress with fruit. 

Top with port wine. Serve ivith a straw. 

Gatawba Cobbler. 
(Large bar glass.) 

1 tea-spoon sugar, dissolved in 
i wine-glass water. 

2 wine glasses Catawba wine. 

FUl glass with fine ice, and dress with fruits. Serve 
with a straw. 

Champagne Cobbler. 

(Large bar glass.) 

f table-spoon sugar, 
1 slice orange. 
1 piece lemon peel. 

Fill i glass with fine ice, and the balance with wui€^ 
dressed with fruits, and serve with a straw. 
Never use the shaker to Champagne beverages. 

Claret Cobbler. 
Same as Catawba, using claret instead. 

Hock Cobbler. 
Same as Catawba, using Hock wine instead. 



16 SHERRY COBBLER. 

Port Wine Cobbler, 
(Large bar glass.) 

i table-spoon sugar. 

I i)ony of orchard syrup. 
Fill glass with fine ice. 

IJ wine glass Port w^me. . . 

Stir well ; dress witli fruit and serve. 

Khine Wine Cobbler. 

(A large bar glass.) 

1| table-spoon sugar. 
li wine glass water. 

II wine glass Rhine wine. 

Fill glass with fine ice; stir well; ornament "<nth 
fruits, and serve with a straw. 

Sauterne Cobbler. 

1 tea-spoon sii^ar. 

i Wine glass orchai'd syrup. 
Fill glass with fine fee. 

2 wine glasses Sauterne. 

Stir well ; dress with fruit, &C. 
Serve with straw. 

Sherry Cobbler. 
(A large bar glass.) 

1 table-spoon of sugar. 

2 or three slices of orange. 

Fill glass with f ne ice, then fill up with sherry ; shake 
well and dress top with fruit tastily. Serve with a 
straw. 



ABSINTHE COCKTAILo 17 

Whisky Cobbler, 
(A lai'ge bar glass.) 

2 wine-glasses whisky. 

i table-spoon sugar, dissolved well. 
1| table-spoon ])ineapple syrup. 

Fill glass with fine ice, stir well and dress with fruits; 
serve with a straw. 

Brunswick Cooler, 
(A large bar glass.) 

Juice of 1 lemon. 
i table-spoon powdered sugar. 
1 1 bottle cold giuger ale. 
Stir well ; dress with fruit, and serve. 

Rocky Mountain Cooler, 

1 egg beaten up. 
i table-spoon powdered sugar. 
Juice of 1 small lemon. 

Add cider, stir welL grate a little nutmeg on top if de- 
sired. 

Absinthe Cocktail, 

(Large bar glass.) 

Fill tumbler with ice. 

3 or 4 dashes gum syrup. 
1 dash Angostura bitters. 
1 dash anisette. 

i wine glass water, 
f " " absinthe. 

Stir well, strain into a fancy cocktail glass. Twist a 
piece of lemon peel on top, serve. 



18 CHAMPAGNE COCKTAIL. 

Amaranth Cocktail. 

Make a regular cocktail and strain into a whisky 
glass. Fill up with Seltzer or Vichy water. Dip a small 
spoon iu fine sugar, and with what sugar remains upon 
the spoon, stir up the cocktail, so as to cause it to fermeut ; 
have the spoon a little wet, when dipping in the sugar. 

Apple Jack Cocktail. 

(A large bar glass.) 

2 or 3 dashes gum syrup. 

2 or 3 dashes raspberry syrup. 

1 wine glass apple jack. 

Fill glass half full of fine ice. 

Shake well ; strain into a cocktail glass ; twist a bit oi 
lemon peel in it, and serve. 

Brandy CocktaiL 
(A large bar glass.) 

2 or 3 dashes gum syrup. 

2 or 3 dashes Angostura or Boker's bitterSo 

1 or 2 dashes Curacoa. 

1 wine glass brandy. 

i the glass fine ice ; stir well and strain into a cocktail 
glass. Twist a piece of lemon peel in to extract the oil, 
and serve. 

Champagne Cocktail. 

(Use a champagne goblet.) 

Fill one third of the goblet with broken ioe. 

1 lump of sugar. 

1 or 2 dashes Angostura bitters. 

1 or 2 slices of orange. 



FANCY BRANDY COCKTAIL, NO. 2. Id 

Fill up with wine, and stir. 

Serve with a piece of twisted lemon peel on top. 

We use none but Boker's, or the genuine Angostura 
bitters ; the latter possesses a certain rich flavor and deli- 
cate perfume, altogether unapproachable by others. 

East India Cocktail. 
(A large bar glass.) 

1 tea-spoon raspberry syrup. 

1 tea-spoon Curacoa, (red.) 

2 or 3 dashes Angostura bittei^. 
2 or 3 dashes Maraschino, 

1 wine glass brandy. 

Stir well; strain into a cocktail glass. Twisting a 
piece of lemon peel on top, serve. 

Fancy Brandy Cocktail, No. 1. 

(A large bar glass.) 

Fill your glass f full of fine ice. 

2 or 3 dashes gum syrup. 

2 dashes Angostura bitters. 
1 or 2 dashes Curacoa. 

1 wine glass brandy. 
Stir well with a spoon. 

Strain into a fancy cocktail glass . Twist a piece of 
lemon peel on top, and serve. 

A squirt of champagne, if kept on draft, will add to the 
delicacy of flavor. 

Fancy Brandy Cocktail, No. 2. 

(A large bar glass.) 

2 or 3 dashes gum syrup. 
2 dashes Maraschino. 



METROPOLIT/^ COCKtAlL. 21 

2 or 3 dashes bitters (Angostura). 
Fill up with cider. 

Twist a piece of lemon peel on tojD, or use only 1 wine- 
glass of cider, and strain into a cocktail glass. 



Manhattan Cocktail, No. 1. 
(A small wine-glass.) 

1 pony French vermouth. 
■J pony whisky. 

3 or 4 dashes Angostura bitters. 
3 dashes gum syrup. 

Manhattan Cocktail, No. 2. 

2 dashes Curacoa. 

2 " Angostura bitters. 
J wine-glass w^hisky. 

i " Italian vermouth. 

Fine ice ; stir well and strain into a cocktail glass. 

Martinez Cocktail. 

Same as Manhattan, only you substitute gin for 
whisky. 

Metropolitan CocktaiL 

(A small wine-glass.) 

i pony brandy. 

1 *' French vermouth. 

3 dashes Angostura bitters. 
3 " gum syrup. 



20 JERSEY COCKTAn* 

2 dashes Angostura bitters. 

1 wine-glass brandy. 

Twist a piece of lemon peel in the mixture, expressmg 
the oil. 

Fill glass half full of fine ice ; shake well, and strain 
into a fancy cocktail glass the rim of which has been 
moistened with lemon juice. 

Fancy G-in and Whisky Cocktails. 

Prepared the same as the Brandy No. 2, substituting 
iheir respective liquors for brandy. 

Gin Cocktail. 
(A large bar glass.) 

2 or 3 dashes gum syrup. 

2 dashes Angostura bitters. 

1 wine glass gin. 

1 or 2 dashes Curacoa, or absinthe, as the customer 
prefers. 

Fill the glass with fine ice, stir up well ; strain uato a 
cocktail glass ; squeeze a piece of lemon peel on top, and 
serve. 

Japanese Cocktail. 

1 table-spocn orgeat syrup. 

1 or 2 dashes Angostura bitters, 

1 wine glass brandy. 

Fill glass half full fine ice. 

Stir well, strain and serve. 

Jersey Cocktail. 

(A large bar glass.) 

i table-spoon sugar. 
4 or 5 pieces ice. 



22 VERMOUTH COCKTAIL NO. 1. 

Old Tom Gin Cocktail, 

(A large bar glass.) 

Fill glass witli fine ice. 
2 or 3 dashes gum syrup. 
1 or 2 " Angostura bitters. 
1 or 2 " Curacoa. 
1 wiue-glass Old Tom gin. 

Stir well. Strain. Twist a piece of lemon peel on top. 
Serve. 

Soda Cocktail, 

(Large bar glass.) 

1 tea-spoon sugar. 

2 or 3 dashes bitters (Angostura). 
5 or 6 lumps of ice . 

Fill glass with a bottle of Lemon Soda. Stir well and 
serve. 
You may put a slice of orange on top and berries. 

Whisky Cocktail. 
(A large bar glass*) 

f glass fine ice. 

2 or 3 dashes gum sjTup. 

1 or 2 " Angostura bitters. 
1 or 2 " Curacoa. 

1 wine-glass whisky. 

Stir well. Strain into cocktail glass. Twist a piece of 
lemon peel on top and serve. 

Vermouth Cocktail, "No, 1. 

(A small glass.) 

1^ pony French vermouth. 

3 dashes Angostura bitters. 

2 " gum syrup. 



ST. CROIX CRUSTA. 2B 

Vermouth Cocktail, No. 2. 

(Large bar glass.) 

f glass ftlled with fine ice. 
4 to 5 dashes gum sj'rup. 

1 or 2 " Angostura bitters. 

2 dashes Maraschino. 

1 wine-glass vermouth. 

Stir well. Strain into a cocktail glass. A piece of 
lemon peel on top. Serve. 

Brandy Crusta. 
(A large bar glass.) 

I of glass filled with fine ice. 

3 or 4 dashes gum syrup. 

1 or2 " Angostura bitters. 

1 or 2 " lemon juice. 

2 dashes Maraschino. 

1 wine-glass of brandy. 

Procure a nice bright lemon the size of your wine- 
glass. Peel the rind from it all in one piece ; fit it into 
the glass, covering the entire inside ; run a slice of lemon 
around the edge, and dip the glass in powdered sugar- 
Strain the mixture after being stirred well into this pre 
pared glass. Dress with a little fruit and serve. 

Gin Crusta. 

Is prepared same as the Brandy Crusta, substituting 
Gin for Brandy. 

St. Croix Crusta. 
(A large bar glass.) 

Prepare the rind of a lemon as in a Brandy Crusta, 
etc. 



24 GIN DAISY. 

3 or 4 dashes Orchard syrup. 

1 dash of Angostura bitters. 

1 " " lemon juice. 

2 " " Maraschino. 

1 wine-glass of St. Croix rum. 

•J glass fine ice. Stir and strain into the wiue-glass. 
Dress with bits of fruit, berries, and serve. 

Whisky Crusta. 

(A large bar glass.) 

3 or 4 dashes gum syrup. 

1 or 2 " Angostura bitters. 

1 or 2 " lemon juice. 

2 dashes Maraschino. 

Fill glass half full of fine ice. 

f wine-glass whisky. 

Mix the ingredients thoroughly. Take a lemon the 
size of a fancy cocktail glass, peel it so as to have the 
rind all in one piece, fit it into the cocktail glass. 
Moisten the edge of your glass with lemon juice, and dip 
the edge in powdered sugar, then strain the mixture into 
your prepared glass and serve. 

Brandy Daisy. 
(A small bar glass.) 

3 or 4 dashes gum syrup. 
■J the juice of a lemon. 

2 or 3 dashes orange cordial. 
1 wine-glass brandy. 

Fill glass half full fine ice, shake thoroughly, strain 
and fill up with Seltzer water or Apollinaris. 

Gin Daisy. 

Is prepared in the same manner as the Brandy Daisy, 
substituting gin for brandy. 



GENERAL HARRISON EGG NOGGo 25 

Ginger Daisy. 

This is prepared the same as Brandy Daisy, substituting 
ginger ale for either Seltzer water or Apollinaris. 

Hum Daisy. 

Is prepared in the same manner as Brandy Daisy, sub- 
stituting rum for brandy. 

Whisky Daisy. 

Is prepared in the same manner as Brandy Daisy sub- 
stituting whisky for brandy. 

Baltimore Egg Nogg. 

(Large bar glass.) 

1 yolk of an egg, f table spoon of sugar^ add a little 
nutmeg and ground cinnamon to it and beat it to a 
cream. 

1 half pony brandy. 

3 or four lumps of ice. 

i pony Jamaica rum. 

1 " Madeira wine. 

Fill glass with milk, shake thoroughly, strain, grate a 
little nutmeg on top and serve. 

General Harrison Egg Nogg. 

(Large bar glass.) 

3 or 4 small pieces of ice. 
1 fresh egg. 
\ table-spoon sugar. 

Till with cider, shake well, and strain : serve with q 
Uttle nutmeg on top. 



26 SHERRY EGG NOGG NO. 2. 

Imperial Egg Nogg, 
(Large bar glass.) 

1 table-spoon sugar. 

1 fresli egg. 

One-tliird glass of fine ice. 

1 wine glass brandy. 

^ " Jamaica rum. 

Fill up with rich milk. Shake thoroughly, in an '' egg 
nogg " shaker, and strain. Grate a little nutmeg on top if 
desired. Hot Egg Nogg — use hot milk and omit the ice. 

Egg Nogg (Plain.) 

1 table-spoon sugar. 

1 fresh egg. 

^ glass fine ice. 

1 wine-glass whisky. 

Fill up with milk. Shake thoroughly in an " egg 
nogg '' shaker, and strain. Grate a little nutmeg on top 
and serve. 

Sherry Egg Nogg, No. 1. 

^ table-spoon sugar, 
1 egg. 

1 pony-glass brandy. 
1 wine-glass sherry. 

Fill up with fine ice. Shake well. Strain into a fancy 
bar glass. Serve with nutmeg on top. 

Sherry Egg Nogg, No. 2. 
(Large bar glass.) 

1 table spoon sugar, 
legg. 

2 wine-glasses sherry. 

i glass fine ice, fill with mUk, shake thoroughly, nut- 
meg on top. 



ST. OROIX FIX. f^ 

Apple Jack Fix. 

(Large bar glass.) 
Same as Brandy Fix, using apple jack insteaxi. 

Brandy Fix. 

(A large bar glass.) 

Fill glass with fine ice. 

i table-spoon sugar dissolved in half wine-glass Seltzer 

water. 
i pony glass pineapple syrup. 
1 wine-glass brandy. 
Stir with a spoon. Dress with fruits. Serve with a 

a straw. 

Gin Fix. 
(A large bar glass.) 

i table-spoon sugar in a little Seltzer, 
i pony pineapple syrup. 

Fill glass with fine ice. 1 wine-glass of Holland gi» 
Stir well. Dress with fruits and serve with a straw. 

St. Croix Fix. 
(A large bar glass.) 

Fill glass with fine ice. 

i table-spoon sugar. 

•J wine-glass Seltzer. 

2 or three dashes lemon juice. 

i pony pine apple syrup. 

1 wine-glass St. Croix rum. 

Stir well. Dress with fruit. Serve with a straw. 



28 GIN FIZZ. 

Whisky Fix, 
(A large bar glass.) 

f glass fine ice. 

i table-spoon sugar. 

2 or three dashes lemon juice. 

•J pony pine apple syrup. 

1 wine-glass whisky. 

Stir well and dress with fruit. Serve with a straw. 



Brandy Fizz. 
(A large bar glass.) 

i tea-spoon fine sugar. 

Juice of half a lemon. 

1 wine-glass brandy. 

1 or 2 dashes of white of egg, 

f glass fine ice . Shake well. 

Strain into a fizz glass ; fill up with seltzer or Vichy. 
This must be imbibed immediately. 



Gin Fizz. 
(A large bar glass.) 

■J table-spoon sugar. 

3 or four dashes lemon juice. 

One wine-glass Old Tom gin. 

Put all in the glass, i full of fine ice ; stir well with a 
spoon ; strain into a fizz glass. Fill up with seltzer or 
Vichy water and do not fail to drinl^ -^-lii^klY. 



SILVER FIZZ. 39 

Golden Fizz. 

1 egg (yolk only.) 

1 table-spooD sugar. 

2 or 3 dashes lemon juice. 

1 wine-glass Old Tom gin or whisky. 

f of the glass fine ice. 

Use the shaker well ; strain into a fizz glass. 

Fill up with seltzer or Vichy and drink immediately. 



Morning Glory Fizz. 
(Large bar glass.) 

Fill the glass three-quarters full with fine ice. 
Mix 3 or 4 dashes absinthe in a little water. 

3 dashes lime juice. 

4 or 5 dashes lemon juice. 
1 table-spoon sugar. 

The white of 1 egg. 

A wine-glass of Scotch whisky. 

Shake well in a shaker and strain ; fill balance of glass 
with seltzer or Vichy water. 

To be drank immediately, or the effect will be lost. It 
is a morning beverage, a tonic and a nerve quieter. 



Silver Fizz. 

(A large bar glass.) 

f table-spoon sugar. 

3 or 4 dashes lemon juice. 



30 BRANDY FUP. 

1 wine-glass ** Old Tom " gin. 
The white, only, of an egg. 

Fill with ice ; shake up well ; strain into a fizz glass. 
Fill the glass with seltzer from a syphon and drink im- 
mediately. 



St. Croix Rum Fizz, 

Is prepared same as Brandy Fizz, simply substituting 
rum for Brandy. 



Whisky Fizz. 

i tea-spoon fine sugar. 

Juice of half a lemon. 

1 or 2 dashes of the white of egg. 

1 wine-glass whisky. 

f glass-full of fine ice. 

Shake well ; strain into a fizz glass ; fill it with seltzer 
water or Vichy. Serve. 



Brandy Flip. 
(Large bar glass.) 

i fill glass with fine ice. 
1 egg beaten thoroughly. 
i table-spoon sugar. 
1 wine-glass brandy. 

Use the shaker in mixing ; strain into a fancy bar 
glass ; grate a little nutmeg on top ; serve. 



PORT WINE FLIP 81 

Gin Flip. 

(A large bar glass.) 

1 table-spoon sugar dissolved in a little seltzer water. 
I wine-glass Holland gin. 

Fill glass half full fine ice ; shake well, and strain into 
a lancy glass and serve. 

Glasgow Flip. 



Beat 1 egg thoroughly. 
Add the juice of 1 lemon. 
i table-spoon powdered sugar. 
Balance cold ginger ale. 
tir well and serve. 



Port Wine Flip. 
(A large bar glass.) 

leggo 

1 table-spoon sugar. 

f glass of fine ice. 

1 wine-glass port wine. 

Use a shaker in mixing. 
Strain into a wine-glass. 
Grate a little nutmeg on top. Serve. 



32 GIN AND BULK. 

Sherry Flip, 
(A large bar glass.) 

^ the glass fine ice. 
1 egg. 

^ table-spoon sugar. 
li wine-glass sherry. 

Shake well ; strain into a fancy glass with nutmeg or. 
top. Serve. 



Whisky Flip. 

Is prepared same as Brandy Flip, substituting whisky 
for brandy. 

Gin and Calamus. 
(A whisky glass.) 

Steep 2 or 3 pieces calamus root, cut in small bits in a 
bottle of gin until the essence is extracted. 

To serve, you simply hand out the glass together with 
the bottle, allowing the customer to help himself. 



Gin and Milk. 
(A whisky glass.) 

Put out a glass and bar spoon with the bottle of gin, 
allowing the customer to help himself, after he has done 
so, fill up the glass with iced-cold milk. 



GIN AND TANSV. 33 

Gin and Molasses. 
(A whisky glass.) 

Cover the bottom of the glass with a little gin. Drop 
in 1 table-spoon of New Orleans molasses, then place the 
bottle of gin to the customer, allowing him to help him- 
self. After dropping in the molasses, put a small bar 
spoon in the glass. 

Hot water must be used to clean the glass afterwards. 



Gir> and Fine. 



Take some fine slivers of pine wood from the center of 
a green pine log, steep them in a bottle of gin to extract 
the flavor ; in about two hours the gin will be ready to 
serve, which is done in same manner as dispensing gin 
and tansy. 



Gin and Tansy. 
(A whisky glass.) 

This is an old-fashioned but excellent tonic, and is pre- 
pared by steeping a bunch of tansy in a bottle of Holland 
gin, which extracts the essence. 

In serving, you simply set the glass, with a lump of 
ice dropped into it, before the customer, allowing him to 
help himself from the bottle containing the preparation. 



84 GOLDEN SUPPER. 

Gin and Wormwood. 
(A small bar glass.) 

5 or 6 sprigs of wormwood placed in a quart bottle of 
gin to extract the essence. Place before tlie customer 
a small bar glass (dropping a piece of ice therein), and 
the bottle, allowing him to help himself. This is a very 
old drink, used principally in country villages. 



John Collins' Gin. 
(Bl tra large bar glass.) 

1 table-spoon sugar. 

About 5 dashes lemon juice. 

1 wine-glass gin. 

5 or 6 small bits of ice. 

1 bottle plain soda. 

Mix well, remove the ice, and serve. 



Golden Slipper. 
(A wine glass.) 

•I wine-glass Chartreuse (yellow.) 
1 yolk of an egg. 

i wineglass Danziger goldwasser. 
This is a favorite with American ladies, much relished. 
Be careful when preparing this beverage not to disturb 
the yolk of the egg. 



GIN JULEP. 35 

Hari-Kari. 

Make a whisky sour large enoug-li to half fill a brandy 
glass or tumbler when strained, and fill with seltzer or 
Vichy to suit the party. 

Dress with fruits in season. 



Brandy Julep. 

Is made same as the Mint Julep, omitting the fancy fix- 
ings, however. 



Champagne Julep. 
(A large bar glass.) 

1 lump of white sugar. 

1 sprig mint, press to extract the essence. 

Pour the wine into the glass slowly, stirring gently 
continually. 

Dress with sliced orange, grapes and berries, tastily, and 
serve. 



Gin Julep. 
(A large bar glass.) 

Fill with fine ice. 
I table-spoon sugar, 
i wine-glass water. 



86 WHISKY JULEP. 

3 or 4 sprigs mint, pressed as in Mint Julep, to extract 
the essence. 

IJ wine-glass Holland gin. 

Stir well, and dress with fruits in season, and serve. 



Mint Julep. 

(Large bar glass.) 

1 table-spoon sugar dissolved in | wine-glass water. 

3 or 4 sprigs mint, which you press well in the sugar 
and water to extract the flavor, then add 1^ wine-glass 
brandy, after which withdraw the mint and stir the in- 
gredients well ; then fill glass with fine ice and insert the 
mint again, stems downward, leaves above. Dress tastily 
with fruits in season. 

Give a dash of Jamaica rum, a sprinkle of white 
sugar, and serve with a straw placed across top of glass. 



Whisky Julep. 
(A large bar glass.) 

I tablespoon sugar dissolved in i wine-glass water. 

3 or 4 sprigs mint, press to extract the essence 

1 wine-glass whisky. 

A dash of Jamaica rum. 

Stir well with spoon ; arrange the mint with stems 
downward. 

Dress with pineapple, oranges, and berries, tastily ; 
some omit the fruit. 

Serve with a straw. 



OOftmAL LBMOSAmL it 

Enickerbein* 
(A sherry wine-glass.) 

f of a wine-glass of vanilla cordial. 

1 yolk of egg, which carefully cover with benedictine. 
V3 wine-glass of Kiimmel. 

2 drops Angostura or Boker's bitters. 

The same rule is here applied as in making Pousse 
Cafe, viz. : Keep colors separate and the different por- 
tions from running into each other. 



Enickerboclcer* 
(Large bar glass.) 

2 table-spoons raspberry syrup. 
Juice of half a lemon. 
A slice of pineapple and orange. 
1 wine-glass Bt Croix rum. 
i wine-glass Curacoa. 

Fill glass with fine ice ; stir well, adding fruit in sea- 
son, and imbibe through a straw. 



Oordial Lemonade* 

Make a plain lemonade; ornament with fruits in sea- 
son ; then put in slowly i a pony of any cordiaL 



38 ORANGE LEMONADEk 

Hot Lemonade* 
(A large bar glass.) 

1 table-spoon sugar; i a lemon squeezed well; fill the 
glass with hot water ; stir well, and serve. 

Pour a little hot water into the glass, and shake around 
it before making the drink to prevent the glass from 
cracking. 



Italian Wine Lemonade* 
(A large bar glass.) 

1 table spoon sugar, dissolved in a little water. 

4 or 5 dashes lemon juice. 
•J glass filled with fine ice. 
1 wine-glass sherry, claret, or Port wine. 
Fill up with water; stir weU; dress top with fruits, 
md serve with a straw. 



Orange Lemonade. 
(A ]ai!ge bar glass.) 

f glass fine ice. 

1 table-spoon sugar. 

Juice of 1 orange. 

1 or 2 dashes lemon juice. 

Fill up with water; shake and dress with fruit. Serve 
with a straw. 



ssmsm WINE usaiosiAOft, 89 

Orgeat Lemonade^ 

^ table-spoon sugar. 
4 cr 5 dashes lemon juice. 
1^ wine-glass orgeat, 
f glass fine ice. 

Fill glass up with water; stir well; dress with fruit 
and serve with a straw. 



Lemonade* 
(Large bar glass.) 

IJ table-spoon sugar. 

Juice of i a lemon. 

Fill f with fine ice; balance with water; shake well; 
serve. 

Some add a tablespoon of raspberry or strawberry 
syrup, dashing with Port wine, and dressing with fruit. 



Xiemonade. 

Slice very thin 3 lemons, to which add 1 lb. of white 
lump sugar; mix well together, and throw in one gallon 
water. 



Bhine Wine Lemonade* 
(Prepare in a goblet) 

1 table-spoon sugar. 
Juice of i a lemon. 

A Httle ice, and fill up with Rhine wine; dress with 
fruit in season, and serve. 



4D 80DA LEMONADE. 

Saratoga or Sea Breeze Egg Lemonade. 
(A large bar glass.) 

1 egg. 

1 table-spoon sugar. 

i the juice of a lemon. 

Fill f of the glass witb fine ice; balance with water? 
use the shaker until well mixed ; strain and serve ; grate 
a little nutmeg on top. 



Seltzer Lemonade. 
(Large bar glass.) 

1^ table-spoon sugar. 

5 or 6 dashes lemon juice. 

i doz. bits of ice. 

Fill up with Seltzer water. 
Stir well and serve. 



Soda Lemonade. 
(A large bar glass.) 

1 tablespoon sugar. 

3 or four lumps of ice. 

3 or 4 dashes lemon juice. 

1 bottle plain soda water. 

Stir well; remove the ice. Serve. 



SODA NECTAR. 41 

Wine Lemonade, 
(A large bar glass.) 

Fill glass with fine ice. 
3 or 4 dashes lemon juice. 
1 table-spoon sugar. 

1 wine-glass of whatever kind of wine is desired. 
Fill up with water; shake well; dress with fruits. 
Serve with straw. 



flot Locomotive. 
(A large bar glass.) 

1 yolk of egg. 

i table-spoon sugar, and 1 pony honey, mixed well 
together. 

i pony Curacoa. 

li wine-glass Burgundy or claret boiled; mix all 
thoroughly together ; place a thin slice of lemon on top, 
with a sprinkle of cinnamon, and serve. 



Soda Nectar. 
(A large bar glass.) 

The juice of 1 lemon, 
f glass of Seltzer water. 
White sugar to taste. 

} a small tea spoon of bi-carbonate of soda. 
Mix the lemon, water and sugar together thoroughly, 
then put in the bi-carbonate of soda, stir well, and 



42 AMERICAN POUSSE CAFE. 

drink while it is foaining. This is a very pleasant bever- 
age for a morning drink, and a gentle purge for the 
bowels. 



Peach and Honey. 
(A small bar glass.) 

1 table-spoon honey. 

1 wine-glass peach brandy; stir well with a spoon; 
serve. 
This is a favorite with many. 



Port Wine Negus. 
(A small bar glass.) 



1 tea-spoon sugar. 

1 wine glass Port wine. 

Fill glass i full of hot water. 

Grate a little nutmeg on top. Serve. 



American Pousse Cafie. 



I Maraschino. 

i Curacoa. 

i Chartreuse (green), 

i brandy. 

Keep the colors separate. 



•* JERSEY LILY" POUSSE CAFE. 43 

i'aivre's Pousse Cafe, 
(A slieny wine-glass.) 

Vs glass Benedictine. 
Va " Curacoa. 
V* " Kirschwasser 
3 drops bitters. 

Be careful and not allow the different colors to mix 
with each other. 





Pouss© Cafe, French. 




(A shftffry wme 


-glass.) 


4 glass 


Maraschino. 




V. " 


raspberry syrup. 




Ve " 


vanilla. 




V. " 


Curacoa. 




V« " 


Chartreuse. 




V. " 


brandy. 





In compounding the above, use a small wine-glass for 
pouring in each article separately, be very careful in do- 
ing so, that each portion may be separate. Serve with- 
out mixing. 



•'Jersey Lily" Pousse Cafe. 
(Pony glass.) 

Half fill with Chartreuse. 
Half " " brandy. 



44 PA.RISIAN POUSSE CAFE, NO. 2. 

Pour brandy in carefully, so as not to disturb the 
Chartreuse, and serve. 



Pousse L' Amour. 
(A sherry wine-glass.) 

i glass Maraschino. 
The yolk of 1 egg carefully. 
Then add i glass vanilla cordial. 
I glass of brandy. 

Serve without mixing. Be careful and see tiiatthe 
colors do not run into each other. 



Parisian Pousse Cafe, No. !• 
(A sherry wine glass.) 

5 drops raspberry syrup. 
i of the glass Maraschino. 
i *' *' Curacoa. 
^ " " Chartreuse, 
i " " brandy. 

Keep the five colors separate and serve without mix* 
ing. 

Parisian Pousse Cafe, No. 2« 

4 glass Maraschino. 
'/e Kirschwasser. 
Vs Chartreuse. 
Brandy on top. 



HOT ARRACK PUNCH. 45 

Santinas New Orleans Pousse Cafe, 
(A sherry wine-glass.) 

i wine-glass brandy. 
i *' Maraschino. 

i " Curacoa. 

Careful attention must be paid to the arrangement of 
colors, and to preventing the different portions from 
running into each other. 



Arrack Punch, 
(A bar glass.) 

1 table-spoon sugar dissolved in a little water, 
1 or 3 dashes lemon juice. 
1 wine-glass of Batavia arrack. 

i fill glass ^rith fine ice. Shake well. Dress with 
f raits, and serve with a straw. 



Hot Arrack Punch. 
(A hot water glass.) 

1 tea-spoon sugar. 

1 or 2 dashes lemon juice. 

f wine-glass arrack. 

Fill up with hot water. Stir well ; grate a little nut- 
meg on top, and serve. 



46 CHAMPAGNE PUNCH. 

Hot Boland Punch. 

1 lump sugar. 

2 wine-glasses boiling water. 
1^ *' Scotch whisky. 
1 table-spoon ginger ale. 



Brandy Punch, 
(A large bar glass.) 

1 table-spoon sugar dissolved in a little water, 
^ of a small lemono 
i wine-glass St. Croix rum. 
li ** brandy. 

1 piece pinea^Dple. 
1 or 2 slices orange. 

Fill glass with fine ice. Shake well. Dress with 
fruits and serve with a straw. 



Champagne Punch, 
(jServe in champagne goblets.) 

1 quart bottle wina 
^ lb. sugar. 
1 orange sliced. 
The juice of 1 lemon. 
3 or 4 slices of pineapple. 

1 wine-glass strawberry syrup. Dress with fruit, and 
serve. 



OURACOA PUNCH 4t 

Claret Punch. 
(A large bar glas&.) 

a table-spoon sugar. 

1 slice lemon. 

2 slices orange. 

Fill glass with fine ice. Pour in claret wine. Shake 
well. Dress with fruit in season, and serve with a straw. 



Cosmopolitan Claret Punch. 
(Use a goblet.) 

i filled with chopped ice. 

1| pony brandy. 

i table-spoon sugar. 

Fill with claret. 

Shake well and dress with berries and fruit, and serve. 



Curacoa Punch. 
(Large bar glass.) 

I table-spoon sugar. 

3 or 4 dashes lemon juice. 

1 wine glass brandy. 

1 pony glass Curacoa, (red.) 

i pony glass Jamaica rum ; dress with fruits as usual. 

Fill with fine ice and sip through a straw. 



48 GIN PUNCH. 

Egg Milk Punch. 
(A large bar glass.) 

1 Egg. 

I table-spoon sugar. 
1 wine-glass brandy. 
1 pony-glass St. Croix rum. 
I glass with fine ice. 

Fill up with milk — use the shaker in mixing— which 
must be done thoroughly to a cream. 
Strain ; grate a little nutmeg on top, and it is ready. 

Bl Dorado Punch* 

1 table-spoon sugar. 

1 pony-glass brandy. 

i pony-glass Jamaica rum. 

i pony-glass Bourbon whisky. 

1 slice of lemon. 

Fill glass with fine ice; shake thoroughly. Dress 
with fruit, and serve with a straw. 

Gin Punch. 
(A large bar glass.) 

2 table-spoons white sugar. 
1 pony Seltzer. 

li wine glass Holland gin, 4 or 5 dashes lemon juice. 
Fill glass with fine ice. 

Shake well. Dress with 2 slices orange ; one half slice 
pineapple, and berries ; serve with a straw 



MEDFORD RUM PUNCH. 49 

Hot Irish Punch. 
(A hot water glass.) 

1 or 2 lumps sugar. 
1 or 2 dashes of lemon juice. 
1 wine-glass Irish whisky. 
Fill up with hot water ; stu" well. 
Place a slice of lemon on top, grate a little nutmeg, 
and serve. 



Kirschwasser Puncbo 
(A large bar glass.) 

■J table-spoon sugar. 

2 or 3 dashes lemon juice. 

3 or 4 dashes Chartreuse. 

1 wine-glass Kirschwasser. 
Fill f of the glass with fine ice. 
Dress with fruits; serve with a straw. 



Medford Bum Punch* 

(A large bar glass .) 

Fill glass with fine ice. 

f table-spoon sugar. 

2 or 3 dashes lemon juice. 

li glass Medford rum. 

1 dash of Jamaica rum. 

Stir well. Dress with fruits. Serve with straw. 



60 MISSISSIPPI PUNCH. 

IVLLlk Punch. 
(A large bar glass.) 

One-third glass fine ice. 

f table-spoon sugar. 

1 wine-glass brandy. 

1 wine-glass St. Croix rum. 

i wine-glass Jamaica rum. 

Fill up with fresh milk, mix well together, strain, and 
serve up, with a little nutmeg on top. 



Hot Milk Punch* 
(A large bar glass.) 

1 table-spoon of sugar, 
i wine-glass St. Croix rum. 
i wine-glass brandy. 
Fill the glass with hot milk. 

Mix well with a spoon ; grate nutmeg on top, and 
serve. Always mix with a spoon. Never use the shaker 
to this. 



Mississippi Punch* 

(Large bar glass.) 

1 table-spoon sugar, dissolved in i wine-glass water. 

2 or 3 dashes lemon juice. 

•J wine-glass Bourbon whisky. 
I wme-glass Jamaica rum. 
1 wine-glass brandy. 



PHILADELPHIA BOATING PUNCH. 51 

Fill goblet with fine ice ; dress top with pieces orange, 
pine apple, &;c. 



Orchard Punch. 
(A large bar glass.) 

2 table-spoons orchard syrup. 
2 or 3 dashes of lime or lemon juice. 
i pony pineajDple syrup. 
Fill glass with fine ice. 
1 wine-glass California brandy. 

Stir well. Dress with fruits, dash with a little Port 
wine, and serve with a straw. 



Orgeat Punch. 

(A large bar glass.) 

1^ table-spoon orgeat syrup. 
li wine-glass brandy. 
4 or 5 dashes lemon. 
Fill glass with fine ice. 

Shake well. Dress with fruits ; top off with a dash of 
Port wine. Serve with straw. 



Philadelphia Boating Punch. 
(A Ifcirge bar glass.) 

Fill glass with fine ice. 

1 table-spoon sugar. 

1 or 2 dashes lemon juice. 



S3 eAUTERI^B FOKOlt 

1 wine glass St. Croix rum, 

1 pony of Old brandy. 

Btir well. Dres8 with fruits, and serve with a straw. 



Port Wine Punch. 

(A large bar glass.) 

I table- spoon sugar. 
I table spoon orchard syrup. 
1 or 2 dashes lemon juice, 
1^ wine-glass Port wine. 

Fill up with fine ice, stir well, and dresa top with 
fruits in season. Serve with a straw. 



Roman Punchc 
(A large bar glass.) 

I fill glass with fine ice. 

1 table-spoon sugar. 

2 or 3 dashes lemon juice. 
Juice of half an orange, 
i pony Curacoa. 

i wine-glass brandy, 
i pony ' ' Jamaica Rum. 

Stir well. Dash with port wine. Dress with fruitc 
Serve with straw. 

Sauterne Punch. 

Is composed of the same ingredients as Claret Punch, 

but substituting Sauterne wine for claret. 



69th regiment PtJNOH. 53 

7th Regiment Punch, 
(A large bar glass.) 

1 table-spoon sugar. 

2 or 3 dashes lemon juice. 
1 wine-glass brandy. 

1 wine-glass Catawba wine. 

Flavor with raspberry syrup. Fill glass with fine ice ; 
shake well. Dress with fruits. Dash with Jamaica rum 
and serve with a straw. 



Sherry Wine Punch* 
(A large bar glass.) 

Fill glass with fine ice, 
2 wine-glasses sherry. 

1 table-spoon sugar. 

2 or 3 dashes lemon juice. 

Stir well. Dress with fruits and top off with a little 
claret. Serve with a straw. 



69th Begiment Ponoh* 

(A hot whisky glass.) 

•I wine-glass Irish whislqr* 
i " Scotch " 

1 tea-spoon sugar. 

2 or 3 dashes lemon jtuOG; 



H TIP TOP PUNCH. 

2 wine-glasses hot water. 

The unbibition of the above adds greatly to one's com' 
fort on a cold night. 



St. Charles Punch* 
(Large bar glass.) 

1 table-spoon sugar. 
i of lemon juice. 
I wine-glass port wine. 
I pony glass brandy. 
I wine-glass Port wine. 

Fill with fine ice. Shake well. Dress top with fruits 
m season and serve with straw. 



St. Croix Bum Tundhf 

(Large bar glass.) 

1 table-spoon sugar. 
3 or 4 dashes lemon juice. 
i pony-glass Jamaica rum. 
1 wine-glass St. Croix rum. 

Fill up with fine ice. Dress top with fruit and berries. 
Serve with a straw. 



Tip Top Punch. 

(A large bar glass.) 

3 or four lumps of ice. 
1 pony of brandy. 



HOT WHISKY PUNCH. 56 

1 lump of sugar. 

2 slices pineapple. 
2 slices orange. 

1 or 2 dashes lemon juice. 

Fill with cliampagne. Stir well. Dress with fruits 
Serve with a straw. 



Vanilla Punch. 

1 table-spoon sugar dissolved in a little wateri 

3 or 4 dashes lemon juice. 

2 or 3 dashes Curacoa. 
1 wine-glass brandy. 

1 pony-glass Vanilla cordial. 

Fill with fine ice. Mix well. Dress tastily with berries 
and fruit in season and serve with a straw. Or you 
can flavor with a little Vanilla extract instead of the 
cordial. 



Hot Whisky Punch. 
(A hot whisky glass.) 

The juice of half a lemon, one or two lumps of sugar 
dissolved in one wine-glass hot water. 

2 wine-glasses Scotch or Irish whisky. 

Fill glass with boiling water and place on top a thin 
slice of lemon or a piece of the peel. Some grate a little 
nutmeg on top. Always place ice before the customer, 
and allow a spoon to remain in the drink, in order that 
the partaker of the beverage can help himself to ice 
should the mixture be too hot for him. 



M HOT RUH. 

Rhine Wine and Seltzer* 

(A large bar glass.) 

Pill glass half full Rhine wine, balance with Seltzer. 
Both the Rhine wine and Seltzer should be kept on ice. 
The above is a favorite drink among the Germans, who 
prefer it to lemonade. 



Bum and Sugar* 
(A whisky glass.) 

1 or 2 dashes gum syrup. 

1 lump of ice. 

1 wine-glass Jamaica rum. 

Stir well and serve— or fix glass with syrup and ice as 
above, leaving a small spoon in the glass. Set it and the 
bottle before the customer, allowing him to help hunself . 



Hot Bum. 

(A hot water glass.) 

1 tea-spoon sugar. 

A small lump of butter. 

1 wine-glass Jamaica rum. 

Fill glass with hot water. Stir well and serve. Omit 
spices. 



BRANDY SANGARBlb. ^7 

Hot Spiced Bum* 
(Hot water glass.) 



1 tea-spoon sugar. 

1 tea-spoon of mixed whole allspice and cloves, and a 
piece of butter about the size of a small marble. 
1 wine-glass Jamaica Eum. 
Fill glass with hot water. Mix well and serva 



Ale Sangareet 

(An ale glass.) 

1 tea-spoon powdered sugar. 

Fill up with ale, grate nutmeg on top, and serve. 



Brandy Sangaree. 
(Small bar glass.) 

2 small lumps of ice. 

i wine-glass water. 

1 " brandy. 

1 tea-spoon sugar. 

Stir well ; give a dash of Port wine on top, and servft 



58 PORT WINE SANGAREE. 

Gin Sangaree. 

i tea-spoon sugar dissolved in a little water. 
1 wine-glass Holland gin. 
1 lump of ice. 

Stir with a spoon ; put about a tea-spoon of sherry on 
top, and serve. 



Porter Sangaree. 
(A large bar glass.) 

I table-spoon sugar. 
3 or 4 lumps of ice. 
Fill up with porter. 

Stir well ; remove the ice ; grate nutmeg on top, and 
serve* 



Bort Wine SangareOft 
(AsiQaallbQrg]a8&> 

1 or 2 lumps ke. 

1 tea-spoon sugar. 

It wine-glass Port wine. 

Shake well ; remove ice ; grate a little nutmeg on top 
servet 



SHERRY AND BITTERS. 59 

Sherry Wine Sangaree. 
(A whisky glaas.) 

1 tea-spoon sugar. 
1 or 2 lumps of ice. 
1 wine-glass sherry. 

Shake well ; remove ice, grate a little nutmeg on top, 
and serve. 



Shandy Q&EL 

(Large bar glass.) 

Half the glass fill with lager. 
*' " " ** " ginger ale. 

It is also made with half ale and half ginger ale. 



Sherry and Bitters. 
(A sherry wine-glaas.) 

1 dash Angostura bitters. 
1 wine-glass sherry. 

To prepare the above artistically, dash in your bitters, 
then twist the glass in a way to cover the inside ; fill up 
with sherry, and serve. 



60 SCOTCH WHISKY SKIN. 

Sherry and Egg. 
(A whisky glass.) 

1 egg, ice cold. 

1 wine-glass sherry wine. 

Before dropping in the egg, cover the bottom of the 
glass with a little sherry, this will prevent the egg ad- 
hering to the glass, or, after preparing the egg as above, 
set the bottle of sherry before the customer and allow 
him to help himself. 

Sherry and loe. 

(A whisky glass.) 

1 or 2 lumps of ice and a small bar spoon in the glass, 
hand this to the customer with the bottle of sherry, al- 
lowing him to help himself. 



Columbia Skin. 
(Small whisky glass.) 

Prepare this the same as a Whisky Skin, which it is, 
but is called in Boston by the above name. 



Scotch Whisky Skin. 
(A small whisky glass.) 

1 wine-glass Scotch whisky. 

Fill glass half full with hot water, put a piece of lemo^ 
pe^ on top. and serve. 



HOT GIN SLING. W. 

Brandy Sling. 

(A hot- water glass.) 

1 lump sugar. 

1 wine-glass brandy. 

Fill up with hot water ; stir well ; grate nutmeg on 
top ; serve. 

For a cold Brandy Sling, use a lump of ice and cold 
water. 



Qin Sling. 

1 lump of sugar dissolved in a little water. 
1 lump of ice. 
1 wine-glass gin. 

Stir, and grate a little nutmeg on toj^ 



Hot Gin Sling. 
(A hot water glass.) 

1 tea-spoon sugar. 

1 wine-glass Holland gin. 

Fill up with hot water ; stir well ; grate a little nut' 
meg on top, and serve, 



62 BRANDY SMASH. 

Whisky Sling (colijj), 
(Small bar glass.) 

1 tea-spoon sugar dissolved in half wine-glass water. 
1 or 2 small lumps of ice. 
1 wine-glass whisky. 

Stir well, and grate nutmeg on top, and serve. 



Hot Scotch Whisky Sling* 
(Hot water g^iasd.) 

A wine-glass Scotch whisky. 

A lump of sugar. 

A piece of lemon peel. 

Fill glass f full with boiling water; grate nutmeg oi^ 
top, and serve. 



firaody Smash. 

(Large bar glass.) 

i table-spoon sugar. 

i wine-glass water. 

2 or 3 sprigs mint, pressed as in mint julep. 

1 wine-glass brandy. 

Fill glass i full fine ice. 

Stir well ; strain into a fancy bar glass, and serve. 



WHISKY SMASH. 68 

Gin Smash. 
(Large bar glass.) 

1 the glass fine ice. 
i table-spoon sugar. 

2 or 3 sprigs mint, pressed as m mint julep 
1 wine-glass Holland gin. 

Stir well; strain into a sour glass; dress with fruit; 
serve. 



Medford Rum Smash* 
(Large bar glass.) 

4 tablespoon sugar, dissolved in a little water. 
2 or 3 sprigs mint, pressed to extract the essence 
■J glass fine ice. 
1 wine-glass Medford rum. 

Stir well; strain; dress with fruit; replacing mint 
leaves upward, and serve. 



Whisky Smsush. 
(Large bar glass.) 

i table-spoon sugar. 

2 or 3 sprigs mint, pressed to extract essence, as m a 

julep, 
i glass with fine ice. 
1 wine-glass whisky. 



64 CHAMPAGNE SOUR. 

Stir well ; strain into a fancy or sour glass ; dress with 
a little fruit, berries, &c. Serve. 



Applejack Sour. 

(A large bar ^ass.) 

Fill glass I full fine ice. 
i table-spoon sugar in a little water. 
2 or 3 dashes lemon juice. 
1 wine-glass old apple jack. 

Stir well; strain into a sour glass; dress with fruit, 
and serve. 



Brandy Sour. 

(A large bar glass.) 

Fill glass with ice. 
i table-spoon sugar. 
2 or 3 dashes lemon juice. 
A squirt of Seltzer. 
1 wine-glass brandy. 

Stir well ; strain into a sour glass; dress with fruits as 
usual, and serve. 



Champagne Sour. 
(Large bar glass.) 

1 tea-spoon sugar. 

2 or 3 dashes lemon juice. 



GIN SOXJB. 65 

ODe-tliird fine ice. 

Fill up with wine ; stir well, and dress with fruit 
and berries in season. 



Continental Sour. 

i tea-spoon sugar, dissolved in water. 
Juice of i a lemon. 

1 wine-glass whisky or liquor as desired ; fine ice ; shake 
well, and strain into a sour glass, and dash with claret. 



Sgg Sour. 

1 table-spoon powdered sugar. 
3 lumps of ice. 
legg. 

Juice of 1 lemon. 

Shake thoroughly; serve with straw; nutmeg grated 
on top. 



Oin Sour. 
(A small bar glass.) 

i table-spoon sugar. 
4 or 5 dashes lemon juice. 
1 squirt Seltzer water, 
f glass fine ice. 
1 wine-glass Holland gin. 

Stir well; strain into a sour glass; dress with a little 
fruit, and serve. 



66 ST. OROIX SOUR. 

Jamaica Rum Sour. 
(Large bar glass.) 

f of glass fine ice. 

1 table-spoon sugar. 

2 or 3 dashes lemon juice. 
i wine glass Seltzer. 

1 *' Jamaica rum. 

Stir well, and strain into a sour glass; dress with fruiti 
serve. 



Medford Bum Sour. 
(Large bar glass.) 

i table-spoon sugar. 
3 or 4 dashes lemon juice. 
1 dash of Seltzer from syphon. 

1 wine-glass Medfoixi rum; fill glass half full with 
ice ; strain and dress with fruits. 



8t. Croix Sour. 

(Large bar glass.) 



i table-spoon sugar, dissolved in a little iiSeltzer water. 
i of a lemon squeezed into the glass. 
i glass fine ice. 



GIN STRAIGHT 61 

1 wme-glass St. Croix rum. 

Stir well ; strain into a sour ^lass ; dress with fruit in 
season, and serve. 



Whisky Sour. 
(Large bar glass.) 

Fill glass with fine ice. 
i table-spoon sugar. 
3 or 4 dashes lemon juice. 
i wine-glass Seltzer water. 
1 wine-glass whisky. 

Stir well; strain into a sour glass; dress with fruit, 
and serve. 



Brandy Straight* 
(A whisky glass.) 

Drop a small lump of ice in the glass, and hand it with 
the bottle of brandy to your customer. 



Gin Straight. 

Same as Brandy Straight, substituting gin instead of 
brandy. 



68 GUM SYRUP. 

Wliisky Straight. 

Same as Brandy Straight, substituting whisky for 
brandy. 

Stone Fence. 
(A whisky glass.) 

1 wine-^/ass Bourbon whisky or apple-jack. 

2 or 3 lumps of ice. 

Fill up with cider. Stir well, and serve. 



A Suydam. 



1 dash orange bitters. 
1 " Angostura bitters. 

Then hand the bottle of liquor out and let customer 
help himself. This is an appetizer. 



Gum Syrup. 

14 lbs. loaf sugar. 
1 gallon water. 

Boil together for 5 minutes, and add water to make up 
2 gallons. 



Gm TODDY. S^ 

Plain Syrup. 

Qi lbs. loaf sugar. 

i gallon water. 

Boil until dissolved, and filter through flanneL 

Hot Apple Toddy. 
(A hot apple toddy glass.) 

i table-spoon sugar. 
^ a baked apple. 
1 wine-glass apple-jack. 
Fill balance with hot water. 

Mix well, using a spoon, grate a little nutmeg on top. 
Serve, leaving the spoon in the glass. 

Brandy Toddy. 

1 tea-spoon sugar dissolved in a little water. 

1 wine-glass brandy. 

1 lump ice. 

Stir with a spoon. 

For hot brandy toddy omit the ice and use hot water. 

Gin Toddy. 

(A whisky glass.) 

1 or 3 bits of t)roken ice. 

i tea-spoon sugar. 

1 wine-glass Holland gin. 



70 TOM AND JlCRRY, NO. 1. 

Stir well, and serve ; or you may dissolve the sugar 
with a little water, put spoon and ice in glass, and hand 
the bottle to the customer. 



Whisky Toddy. 
(Small bar glass.) 

1 tea-spoon sugar dissolved in water. 

A piece of ice. 

1 wine-glass whisky. 

Btir and serve ; or dissolve the sugar m the glass with 
a little, and set the bottle of whisky before the cus- 
tomer. 



Tom and Jerry, No. !• 
(Prepare in a punch bowL) 

The number of eggs to be used in this preparation de- 
pends upon the quantity you intend making. 

Be very careful in having your eggs fresh. 

Separate the yolks from the whites. 

Beat the whites to a very stiff froth, and add li table, 
spoon of white sugar to each egg, mixing thoroughly 
together. Then beat the yolks until they are thin as 
liquor, which, mix thoroughly with the whites and sugar 
until the compound attains the consistency of batter. 

To prevent the sugar settling to the bottom of the 
bowl, put in as much carbonate of soda as will cover 
a ten-cent piece, or stir once in a while. 



TOM AND JEBBY, 19a Si 71 

How to Searve i$. 

2 table-spoons of the mixture. 

1 wine-glass brandy. 

1 pony ' ' Jamaica rum. 

Fill the mug up with hot water, or hot milk, stirring 
well with a spoon. Pour from one mug into the othei 
to thoroughly mix, grate a little nutmeg on top, and 
catch on. 



Tom and Jerry No. 2. 
(Prepare in a punch bowl.) 

Beat the whites of 1 dozen eggs to a stiff froth, and 
the yolks until they become as thin as water. Mix well 
together, then add : 

i a small glass Jamaica rum . 

i " "St. Croix rum. 

1^ tea-spoon ground cinnamon. 

I " " cloves. 

■^ " '* allspice. 

Stiffen with white sugar to the consistency of batter. 



How to Serve the Above : Use a Small Bar Glass or 

Mug, 

1 table-spoon of the mixture. 
1 wine-glass brandy. 

Fill up with boiling w^ater or milk, a little grated nut- 
meg on top. Serve. 



72 WHTTB UON. 

Gtold Tom and Jerry. 

For this, use as above, only you add cold water oi 
milk instead of hot. 

Tom Collins Gin and Whisky 

Are concocted in the same manner as the brandy re- 
ceipt, substituting their respective liquors. 

Vermouth Prappee. 
(A large bar glass- i 

li pony French vermouth. 
^ glass filled with shaved ice. 
Fill up with cold Seltzer water. 

White Lion, 
(Large bar glass.) 

1 table-spoon sugar, dissolved in water. Squeeze juice 
from half a lemon, putting the rind in the glass. 

2 tea-spoons raspberry syrup. 
1 wine-glass St. Croix rum. 

i pony glass Curacoa. 

Mix well. Fill with fine ice. Dress with berries, etc. 
Serve 



ELDERBERRY BEER. 73 

Bock and Rye Whisky. 

(A whisky glass.) 

i table-spoon rock candy syrup, 
1 wine-glass rye whisky. 

Stir well and serve, or you may drop the syrup into the 
glass and leaving the spoon in, allow the customer to 
help himself to the whisky. Procure the pure rock 
candy syrup and best rye whisky. The above is a most 
excellent me(bcament for colds and sore throats. 



Hot Scotch Whisky. 
(A hint.) 

May be improved by adding one or two drops of sherry 
wine. 



Elderberry Beer. 

Secure about twenty gallons of the first and strong 
wort. 

Boil i bushel of elderberries and when cold strain them 
into the wort and let it work in the barrel. You will be 
surprised at the result. At the end of a year you will 
have an excellent Port wine. 



7i &AOLE PUNCO. 

Family Beer. 

10 galls, boiling water. 

15 oz. ground ginger. 

10 oz. cream tartar. 

10 lemons sliced. 

Put all together and when nearly cool strain and add 15 IbSc 
brown sugar. Aiter which cut i oz. oil of cloves and ^ oz. 
oil cinnamon, in 4 oz. alcohol. When luke-warm, put in 1 
pint of yeast and in 15 hours skim and filter it. If bottled, 
tie corks down carefully. 

Lincoln Club GnzalA. . 

1 bottle ginger ale. 

1 pony Santa Croix rum. 

MizweU. 



English Bishop. 
(Use a small punch bowl.) 

1 quart of the best Port wine. 

1 orange (stuck pretty well with cloves.) 

Roast the orange before a fire, and when sufficiently brown, 
cut in quarters, and pour over it the Port wine, (previously 
made hot), add sugar to taste, and let the mixture simmei 
over the fire for half an hour. 



Eagle PuAChs 

1 bottle of Islay whisky, 
1 bottle of Monongahela 
jLemou peel, sugar and — ^boiling water* 



uneapplk punch 79 

Toledo Punch. 
(Use a large punch bowl.) 

This punch is only prepared for parties, and should be 
mixed as follows 

Place 2^ pounds of loaf sugar in the bowl. 

5 or 6 bottles of plain soda. 
4 lemons, the juice only. 

1 qt. of Cognac brandy. 
1 small bunch of wintergrcen. 

4 oranges and 1 pineapple (cut up); and add the slices into 
the bowl and also strawberries and grapes. 
Mix the ingredients well with a ladle and add; 

6 bottles of Champagne. 

1 bottle brandy. 

2 bottles of French claret. 
4 bottles of Rhine wine. 

li gallon of water and mix up well together into the bowl. 

This punch must be cold, surrounded with ice, the same as 
other punches. 

After having the entire punch well mixed, take a large 
fancy goblet, and fill it with the above mixture and dress it 
with oranges, strawberries and pineapples in season. 



Pineapple Punch, 
(For a party of 20l) 

Take 8 bottles of champagne 

2 pints of Jamaica rum. 

3 pints of brandy. 
2 gills of Cura9oa, 
Juice of 6 lemons. 

4 pineapples sliced. 

J^weeten to taste with pulverized white stigar. 



76 CENTURY CLUB PUNCH. 

California Milk Punch, 
(For Bottling.) 

Juice of 4 lemons. 
Rind of 3 lemons. 

■J pound of white sugar, dissolved in hot water, 
1 pineapple, peeled, sliced and oounded. 
6 cloves. 

20 coriander seeds. 
1 small stick of cinnamon. 
1 pint of brandy. 
1 pint of Jamaica rum. 
1 gill of Batavia arrack. 
1 cup of strong green tea 
1 quart of boiling water. 
1 quart of hot milk. 

Put all the materials in a clean demijohn, the boiling watei 
to be added last. 



Cold Ruby Punch. 

8 quarts of Batavia arrack. 

2 quarts of Port wine. 

5 pints of green tea. 

2 pounds of loaf sugar. 

Juice of 13 lemons. 

1 pineapple cut in small pieces. 

Sweeten to taste and ice before serving. 



Century Club Punch. 



1 pint of old Santa Cruz rum, 
1 pint of old Jamaica rum. 
5 pints of water. 



MAT WINE PUNCH. 

Lincoln Club Punch)j 
(For a party of twenty five.) 

Take 4 bottles of champagne 

1 bottle of pale sherry. 

1 bottle of Cognac. 

1 bottle of Sauterne. 

1 pineapple, sliced and cut in small piecei.. 

4 lemons, sliced. 

Sweeten to taste, mix, cool and serve. ^ 



May Wine Ptincli, 

(Use a large punch bowL) 

Take one or two bunches of woodruff, and cut it biio 

small pieces and place it into a large bar glass, and fill up the 
balance with the best French brandy, cover it up and let it 
stand for two or three hours, until the essence of the wood- 
ruff is thoroughly extracted; cover the bottom of the bowj 
with loaf sugar, and pour from / 

4 to 6 bottles of plain soda over the sugar. 

Cut up 6 oranges in slices. I 

i pineapple, and sufficient berries and grapes. 

8 bottles of Moselle or Rhine wine. 

1 bottle of Veure Clicquot. 

Then put your woodruff and brandy, etc., into the bowl, 
and then stir well, and you will have 2i to 3 gallons of excel' 
lent May Wine Punch; surround the bowl with ice, serve in 
a wine glass in such a manner that each customer will get a 
piece of all of the fruits contained in the punch. 



?S CANADIAN rUNCm 

Punch, 

- -i 

Boil a large settle of strong black coffee, take a large dlsb 
and put 4 pounds of sugar into it; then pour 4 bottles of 
brandy and 2 bottles of Jamaica mm over the sugar, and set 
it on fire, let the sugar dissolve and drop into the black coffee; 
stir this well and you will have a good hot punch. 



Fishing Punchl 
(Uie a large bar glass.) 

1 table-spoonful of sugar. 

1 or 2 dashes of lemon juice. 

1 or 2 dashes of lime juice and dissolve in a little water. 

And fill glass with fine ice. 

1 wine-glass of St. Croix rum. 

1 pony glass of brandy. 

Stir with a spoon, dress the top with fruit, and serve with % 
straw. 

This drink can be put in bottles for the Fisberman to tak« 
alpng, so that he will loose no time. 



^Canadian Punch.^ 

(For a party of ten.) 

2 quarts of rye whisky. 

1 pint of Jamaica rum. 

6 lemons, sliced. 

1 pineapple, sliced. 

4 quarts of water. 

Sweeten to taste, and ice before servlngi^ 



PUKCH A liA BOMAINH^ ltt 

Bombay Punoh. 
(Use a large bowL) 

Rub the siigar over the lemons, until it has absorbed all the 
yellow part of the skins of 6 lemons, then put in the punch 
^wl: 

1 lb. of loaf sugar. 

2 botiies of imported seltzer watei* 

1 pineapple. 
6 oranges. 

2 lemons. 

1 box strawberries. 

Mix well with a spoon, and add 

4 bottles champagne. 

1 bottle of French brandy. 

1 bottle of sherry. 

1 bottle of Madeira wine. 

1 gUl of ^Maraschino. 

Stir up well with a ladle, and surround the bowl with ice; 
and serve in such a manner, that each customer will haft 
■ome of the f rait 



Punch a la Romai2i«» 

(For a party of twenty.) 

2 bottles of rum. 

2 bottles of wine. 

15 lemons. , 

3 sweet oranges. 

3 pounds of powdered sugar. 

15 eggs. 

Dissolve the sugar in the juice of the lemons and oranges, 
adding the thin rind of 1 orange ; strain through a sieve into 
a bowl, and add by degrees the whites of the eggs beaten to a 
froth. Place the bowl on ice for a while, then stir in briskly 
*'^t rum and the wine. 



90 ©XFOIiD rU^NCH. 

English Royal Punch. 
(Use a bowl for mixing for a small party.l 

s pint of hot green tea. 

■| pint of the best brandy. 

^ pJDt Jamaica rum. 

1 wine glass of Curagoa (red.') 

1 wine glass of arrac. 

Juice of 2 limes. 

1 lemon, cut in slices. 

•^Ib. of sugar. 

Mix this thoroughly with a ladle, and add: 

4 eggs, the whites only, and drink this as hot as possible. 

If the punch is too strong, add more green tea to taste, and 
if not hot enough, place the entire mixture over the fire and 
have it heated, but not boiled, and serve. 

Oxford Punch, 

1 pint of Cognac brandy. 
1 pint of old Jamaica rum. 
1 quart of orange shrub. 
•J pint of sherry. 

1 bottle of Capillaire. 

2 quarts of boiling water. 

6 glasses of calf 's-f oot jelly, 

6 lemons. 

4 sweet oranges. 

Sufficient loaf sugar, dissolved in some of the hot water. 

Rub the rinds of 3 lemons with sugar. Cut the peel very 
fine oil 2 more lemons and 2 of the oranges. Press out the 
Juice of all the oranges and lemons. Place the whole, with 
the jelly, in a jug and stir well. Pour on the water, and let 
It stand for twenty minutes. Strain through a fine sieve into 
a large bowl; add the Capillaire, spirits, shrub, and win*, 
stirring welL 



EMIT III] ruNcr. 

Q-randeur Punch. 

(Use a large bowL) 

1^ lb. loaf sugar. 
6 lemons, cut in slicei. 
1 gill of Anisette. 
1 bottle Kiimmel. 
6 oranges sliced. 
1 bottle of Kirscliwasser. 
•J- gallon water. 

6 bottles of Nordhauser Brantwein. « 

1 gill of Cura9oa (red.) 

Stir well with a ladle, and surround the bowl ■vrith ice, and 
serve in a wine glass. 

Empire Punch, 
(Use an extra large bowl.) 

Rub the peel of 4 fine lemons, and also the peel of two 
oranges, until it has absorbed all the yellow part of the lemon 
and orange. 

1^ lb. of lump sugar. 

1 pineapple, cut in slices. 

13 fine oranges, cut in slices. 

1 box of strawberries. 

2 bottles Apollinaris water. 

Mix the above ingredients well and add;^ 

-J gill of Maraschino. 

I gill of Curagoa (red.) 

•J gill of Benedictine. 

i gill of Jamaica rum. 

1 bottle of French brandy. 

6 bottles of champagne. 

4 bottles of Tokay. 

% bottles of Madeira. 

4 bottles of Chateau Margaus* 



62 COCICTAII. COFFEJL 

And mix this well witli a ladle, thee strain through a sier* 
Inzo a clean bowl and surround the bowl with ice, and dress 
the edge with some leaves and fruit, and ornament the punch 
in a fancy manner with grapes, oranges, pineapple and straw* 
berries. 



Saratoga Cocktail) 

(Use small bar glass.) 

£ dashes Angostura bitters, 
3 small lumps of ice. 
1 pony of brandy. 
1 pony of whisky. 
1 pony of Vermouth. 

Shake up well, and then strain into ijtto a claret Claii^ tad 
Mffe with a slice of lemon. 



Cocktail Coffee. 
(Use a large bar glass.) 

1 tea-spoonful of powdsusd white sugar, 

1 fresh egg. 

1 large wine-glass of port wine. 

1 pony of best brandy. 

2 or 3 lumps of ice. 

Break the egg into the glass, put in the sugar, and lastl^f 
the port wine, brandy and ice. 

Stake up thoroughly, and strain into a medium-sized gob- 
let. Grate a little nutmeg ou top bofoie serving. 



COCKTAIL SARATOGA. 

Morning Cocktail. 
(Use medium bar glaas.) 

• op 4 dashes of gum syrup. 
8 dashes of Curagoa ^red.) 

2 dashes of Boker's Bitters, 
1 dash of Absinthe. 

1 pony of best brandy. 

1 pony of whisky. 

1 piece of lemon peel, twisted to extract the C^ 

8 small lumps cf ice. 

Stir thoroughly and remove the ice. Fill the glass witb 
•eltzer water, and stir with a tea-spoon having a little sugar 
in it. 

Bottle of Cocktail, 

1 qt. of good old whisky. 

1 pony glass of Curagoa, 

1 wine-glass of gum syrup. 

J pony glass of Angostura bitters. 

Mil this well by pouring it from one shaker into anoth^j 
until it is thoroughly mixed, pour it into a bottle and cork it^ 
and you will have an elegant bottle of Cocktail 

Cocktail Saratoga. 
(Use a large bar glass.) 

^ glass of fine shaved ice. 

3 dashes of pineapple syrup, 
3 or 8 dashes of bitters. 

3 dashes of Maraschino. 

f glass of fine old brandy. 

Mix well with a spoon and place 3 or 8 strawberries fn a 
fancy glaas, strain it, twist a piece of lemon peel over it, top 
>* ofl with a squirt of champagne, and serve. 



14 mnC LEMONADE TOR TARTM, 

Claret and Champagne Cnp. 
(Use a large punch bowl for a party of twenty.) 

Claret and Champagne Cup is a Russian drink where foi 
many years it has enjoyed a high reputation amongst the 
aristocracy. Proportions: 

8 bottles claret wine. 

f pint of Curo9oa (red.) 

1 pint of sherry. 

1 pint of French brandy. 

2 wine-glasses of ratafia of raspberries. 
S oranges and one lemon cut in slices. 
Some sprigs of green balm, and of borage. 

2 bottles of German seltzer water. 

3 bottles of soda. 

Stir this together, and sweeten with Capillaire pounded 
eagar, until it ferments; let it stand one hour; strain it and 
ice it well; it is then fit for use; serve it in small glasses. 
This quantity for an evening party of twenty persons; for a 
smaller number reduce the proportions. 



Fine Lemonade for Parties. 
(Uie a punch bowl — 1 galloo.) 

Take the rind of 8 lemons. 

Juice of 13 lemons. 

2 lbs. of loaf sugar. 

1 gallon of boiling water. 

Kub the rinds of the 8 lemons on the sugar until it has 
absorbed all the oil, and put it with the remainder of the 
sugar in a jug; add the lemon juice and pour the boiling 
water over the whole. When the sugar is dissolved, strain 
the lemonade through a piece of muslin, and when cool, it 
will be ready for use. To improve the lemonade add ths 
white of 4 eggs beAttn up with it. 



^VillSKV DAISt. S'i 

Jersey Sour. 
(Use small bar glass.) 

Take 1 large tea-spoonful of powdered sugar dissolred in a 

little water. 

3 or 3 dashes of lemon juice. 

1 wine-glass of apple jack. 

Fill the glass with ice, shake up, and strain into a claret 
glass. Ornament with berries in season. 



Stone Wall. 
(Use a large bar glass.) 

i table-spoonful of sugar, 

3 or 4 lumps of ice. 

1 wine-glass of whisky. 

1 bottle plain soda. 

Stir up well with a spoon, remove the ice and serve. 



"Whisky Daisy. 
(Use small bar glass.) 

3 dashes gum syrup. 
2 dashes Orgeat syrup. 
The juice of half a small lemon. 
1 wine-glass of rye whisky. 
Fill glass one-third full of fine ice. 

Shake well, strain into a large cocktail glass, and fill up 
with seltzer water. 



8f BOWL OF EGG JMOGG FOli A PARTT. 

Champagne Cup, 
(Use a large punch bowl for a party.) 

2 wine-glasses of pineapple syrup, 

4 to 6 sprigs of green balm. 

1 quart of Cura^oa. 

1 pint of Chartreuse (green.) 

1 quart of fine old Cognac. 

1 quart of Tokay. 

4 bottles of Apollinaris. 

G oranges and 2 lemons, cut in slices. 

Stir up well together, let it stand two hours, strain it int< 
another bowl and add : 

■J- pineapple cut in slices. 

i box of strawberries. 

G bottles of champagne. 

Place the bowl in the ice, and sweeten with a little sugar 
and let it ferment, stir up well and serve. 



Bowl of Egg Nogg for a Party. 

For a three gallon bowl mix as follows : 

2i lbs. of fine powdered sugar. 

20 fresh eggs; have the yolks separated; beat as thin as 
water, and add the yolks of the eggs into the sugar, and dis- 
oolve by stirring well together. 

2 quarts of good old brandy. 

1^ pints of Jamaica rum. 

2 gallons of good rich milk. 

Mix the ingredients well, and stir continually while pour- 
ing in the milk to prevent it from curdling; then beat th 
whites of the eggs to a stiff froth and put this on top; the:, 
fill a bar glass with a ladle, put some of the egg froth on 
top, grate a little nutmeg over it and serve. 



APPLE TODDY. O' 

Champagne Velvet. 
(Use a large-sized goblet.) 

For this drink a bottle of champagne and a bottle of pon 

must be used. 
Fill the glass ^ full with porter, the balance with cha; 

pagae. 

Stir up with a spoon slowly, and you have what is call 
<: hampagne Velvet. 

Boston Egg Nogg. 

(Use a large bar glass.) 

Yolk of an egg. 

I table-spoonful of powdered sugar. 
Add a little nutmeg and cinnamon, and beat to a cream. 
J pony glass of brandy. 
1 wine-glassful of ice. 
^ pony glass of Jamaica rum. 
1 wine-gl.issf ul of Madeira wine. 

Fill the glass with milk, shake well, strain into a large bar 
jrlass, grate a little nutmeg on top and serve. 

Apple Toddy. 
(Use medium bar glass, hot.) 

1 large tea-spoonful of fine white sugar dissolved in a little 
boiling hot water. 

1 wine-glass of applejack. 

I of a baked apple. 

Fill the glass two-thirds full of boiling water, stir up, and 
grate a little nutmeg on top. Serve with a spoon. 



S& lAITTA CRUZ RUM DAIgT. 

Pineapple Julep. 
(For a party of five.) 

The juice of two oranges. 
1 gill of raspberry syrup. 
1 gill of Maraf^chino. 
1 gill of Old Tom gin. 
t quart bottle Sparkling Moselle. 
1 ripe pineapple, pneled and sliced small and cut up. 
Put all the materials in a glass bowl , ice, and 8ei"ve 
cocktail glasses, ornamented witb, berries in season. 



"Whisky and Cider. 

(Use a whisky glass.) 

Hand the bottle of whisky to the customer to help himself, 
fill up the glass with good apple cidor, stir well with a spoon, 
and serve, and you will have a very nice drink. 



Santa Cruz Rum Daisy. 
(Use small bar glass^) 

3 or 4 dashes of rum syrup. 
2 or 3 dashes of Cura9oa. 
The juice of half a lemon. 
1 wine-glass of Santa Cruz rum. 
Pill glass one-third full of sliived ice. 

Shake thoroughly, strain into a large cocktail glass, and 
fill up with seltzer water. 



MILK AND SELTZER. t^ 

Santa Cmz Fix, 

(Use small bar glass.) 

1 large tea-spoonful of powdered sugar, dissolved in a littk 
tvater. 

2 dashes of Cura9oa. 
The juice of half a lemon. 

A. wine glass of Santa Cruz rum. 

Fill up the glass two thirds full of shaved ice, stir well 
and ornament the top with a slice of orange and a piece of 
pineapple. 



"Whisky Daisy. 
(Use a large bar glass.) 

i table-spoonful of sugar. 

3 or 4 dashes of lemon juice. 

1 dash of lime juice. 

1 pony glass of brandy, seltzer, dissolve with the lemon 
and lime juice. 

f of the glass filled with fine ice. 

1 wine-glass of good whisky. 

Fill the glass with shaved ice. 

i pony glass Chartreuse, stir well, then take a fancy glass 
have it dressed with fruit, strain and serve. 



Milk and Seltzer. 

(Use a medium-sized bar glass.) 

in serving this drink, which is strictly temperance, to half 
fill the glass with eeltzer, and the rest with milk; if it is don 
otherwise you will have nothing but foam in your glass, 
which would cause delay. 



90 COUr-^RKE, 

Cider Egg Nogg. 

(Use a large bar glass.) 

1 fresh egg. 

i table-spoonful of sugar. 

3 or 4 small lumps of ice. 

Fill the glass with cider. 

Shake well and strain, grate a little nutmeg on top. 

This drink is a very pleasant one, and is popular through- 
out the southern part of the country and it is not intoxica- 
ting. Use the very best quality of cider, as by using poor 
cider it is impossible to make this drink palatable. 



Brace Up Saratoga. 
(Use large bar glass.) 

1 table-spoonful of fine white sugar. 

2 or 3 dashes of Boker's bitters. 

3 or 4 dashes of lime juice. 
2 dashes of Absinthe. 

1 fresh e^g. 

1 wine-glass of brandy. 

2 small lumps of ice. 

Shake thoroughly, strain into another glass, and fill wit? 
seltzer water. 



CoTiperee. 

(Use large soda glass.) 

Take IJ pony-glass of brandy. 
1 pony-glass Cura^oa (red.) 
Fill the glass one-third full of ice cream. 
Mix thoroughly, and fill the glass nearly full with plain 
soda. Grate a little nutmeg on top, and serve. 



HOW TO SERVE A PONY GI.ASS OF 35RANDY. 91 

Crimean Cup a La Marmora. 

(Use a bowl for mixing.) 

1 pint of Orgeat syrup. 
^ pint of Cognac. 
^ pint of Maraschino. 
i pint Jamaica rum. 
1 bottle champagne. 
1 bottle of wsoda. 
8 ounces of sugar. 

3 lemons and 2 oranges, cut in slices. 
And a few slices of pineapple. 

Stir up well with ladle, then place it into your dish filled 
with ice, and serve. 

Santa Cruz Sour. 

(Use small bar glass.) 

1 large tea-spoonful of white sugar dissolved in a little 
Apollinaris water. 

3 dashes of lemon juice. 

1 wine-glass of Santa Cruz rum. 
-. Fill the glass full of shaved ice, shake up and strain into a 
claret wine glass, ornament with orange and berries in 
season. 

How to Serve a Pony Glass of Brandy. 

(Use a pony glass.) 

The latest style of serving a pony of brandy, is to place the 
pony at the edge of the counter, then take a whisky tumbler 
upside down in the left hand, and place it over the pony glass 
of brandy, then reverse the glass, as well as the pony glass 
containing the brandy, so as to have the stem of the ponj 
glass on top, and the brandy at the bottom of the whisky 
glass, in order to be convenient for the customer. 



9!l BRACE UP, 

Beef Tea. 
(Use a hot water glass.) 

i tea-spoonful of the best beef extract. 

Fill the glass with hot water. 

Stir up well with a spoon, place pepper, salt and celery salt 
handy, and if the customer should require it, put in a small 
pony of sherry wine or brandy. 

Tom Collins. 
(Use an extra large bar glass.) 

f table-spoonful of sugar. 

3 or 4 dashes of lime juice. 

8 or 4 pieces of broken ice. 

1 wine-glass of Old Tom gin. 

1 bottle of plain soda. 

Mix well with a spoon, strain and serve. 

Attention must be paid not to let the foam of the soda 
spread over the glass; this drink must be drank as soon as 
mixed. 

Brace Up. 
(Use a large bar glaes.) 

1 'able-spoonful of white sugar. 
t 2 or 3 dashes of bitters. 

2 or 3 dashes of lemon juioe *■ 

1 dash of lime juice. 

2 dashes of Anisette 
1 fresh egg. 

I glass of brandy. 
i gla=s of shaved ice. 

Shake this up thoroughly in a shaker, strain it into a large 
glass, and fill with vichy or Apollioaris water and serve. 



SODA NEGUS. 93 

Brandy Shrub. 
(Use bowl — to make 8 quarts.) 

G lbs. of loaf sugar, dissolve well with a bottle of plain 
soda. 

5 quarts of old brandy. 
3 quarts of sherry. 

12 lemons. 

Peel the rind of 5 lemons; add the juice of the other 7 
lemons and mix with brandy into the bowl, cover it close for 
■5 days, then add the sherry and sugar, strain through a bag, 
;,nd bottle. 

Currant Shrub. 
(Use a bowl for mixing ; general rule for preparing.) 

1 quart of currant juice. 

1| lbs. of loaf sugar. 

Boil it gently 8 or 10 minutes, skimming it well; take it off, 
and when lukewarm, add ^ gill of brandy to every pint of 
shrub. Bottle tight. 

Mix a little shrub with ice water and you will have a 
delicious drink Shrub may be made of cherry or raspberry 
juice by this method, but the quantity of sugar must be 
reduced. 

Soda Negus. 
(Use a small punch bowl; about 1 quart.) 

1 pint of Port wine. 

13 lumps of loaf sugar. 
8 cloves. 

Grated nutmeg suflBcient to fill a small tea-spoon; put the 
above ingredients into a thoroughly clean saucepan, warm 
and stir them well, but do not suffer it to boil; upon the 
warm wine empty a bottle of plain soda. This makes a 
liejic'ious and refreshing drink. 



f 4 BALAK.LAVO NECTAR. 

Claret Cup for a Party. 
(Use a bowl for mixing.) 

10 to 13 pieces of lump sugar. 

1 bottle of Apollinaris. 

2 lemons, 2 oranges and i pineapple, cut in slices. 
2 wine-glasses of Maraschino. 

Mix well with a ladle, place this into your vessel or tin dish 
filled with ice, when the party is ready to call for it, add: 

4 bottles fine claret. 

1 bottle of champagne, or any other sparkling wine. 

Mix thoroughly and place sufficient berries on top and 
serve it, and you will have an elegant Claret Cup. 

Bottled Velvet. 
(Use a punch bowl.) 

1 quan, bottle of Moselle. 
i pint of sherry wine. 

2 table -spoonfuls of sugar. 
1 lemon, 

1 sprig of verbena. 

Peel the lemon very thin, using only sufficient of the pee' 
to produce the desired flavor; add the other ingredients 
strain and ice. 

Balaklavo Nectar. 

(For a party of fifteen.) 

Thinly peel the rind of i lemon, ehred it fine, and put it ir 
a punch bowl, add 4 table-spoonfuls of crushed sugar and th' 
juice of one lemon. 

1 gill of Maraschinc. 

2 bottles of soda. 

2 bottles of claret wine. 
2 bottles of champagne. 
Stir well together and dress the top with fruit in season. 



FBDORA. 96 

Punch a La Fork, 

(For bottling.) 

S lbs. of loaf sugar. 

3 dozen lemons. 

1 pint of Cognac. 

1 pint Jamacia rum. 

The lemons should have smooth rinds; i)cel the yellow 
rinds off quite thin wiih a sharp knife, place them in an 
larthen vessel; add the siirar, and stir thoroughly for nearly 
half an hour to extract the essential oil. Pour on boiling 
water, and stir until the sugar is completely dissolved. 

Cut and squeeze the lemon, straining the juice from the 
pits. Place the pits in a jug and pour boiling water upon 
Ihem to obtain the mucilage from them. Pour i of the lemon 
juice into the syrup, strain the water from the pits, and add 
it also to the syrup, taking care that the syrup is not too 
watery. 

Next, add more sugar or lemon juice, to make the mixture 
according to the taste. 

Lastly, add and stir in the above amount of spirits into 
every 3 quarts of lemonade, and bottle. Keep in a cool place. 



Fedora. 

(Use a large bar glass.) 

1 pony of the best brandy. 
1 pony of Cura^oa. 
i pony of Jamaica rum. 
•I pony of Bourbon. 

1 table-spoonful of sugar, dissolved in a little water, 
1 slice of lemon. 

Fill the tumbler with fine ice; shake well and ornament 
with berries or small pieces of orange, serve with a straw. 



90 FBAPPED CAFE ROYAL. 

Bishop a La Prusee. 

1 bottle of Port wine. 

^ lb. of pounded loaf sugar. 

5 good-sized bitter oranges. 

Roast the oranges until they are of a pale brown color; lay 
them in a tureen, and cover them with the sugar, adding 3 
glasses of the Port wine ; cover the tureen and let it stand 
until the next day. When required for use, place the tureen 
in a pan of boiling water, press the oranges with, a spoon, and 
run the juice through a sieve. Boil the remainder of the 
Port wine; add the strained juice, and serve warm in glasses. 



Curacoa. 

6 ounces of very thin orange peel. 

1 pint of whisky. 

1 pint of clarified syrup. 

1 drachm powdered alum. 

1 drachm Carbonate of potash. 

Place the orange peel in a bottle, which will hold ^ quart 
with the whisky; cork tightly and let the contents remain 
for 12 days, shaking the bottle frequently. Then strain out 
the peel, add the syrup; shake well, and let it stand for 3 
days. Take out a tea-cupful into a mortar, and beat up 
with the alum and potash; when well mixed, pour it back 
into the bottle, and let it remain for a week. The Curacoa 
will then be perfectly clear. 



Frapped Cafe Royal. 

It consists of three-fourths of black coffee and one-fourth 
brandy, frapped in a cooler, and drank while the mixture is 
yet in a semi-frozen state. It is very potent. 



MAJSTHATTAN CLU3 OYSTER COCKTAIL. 97 

Manhattan Club Oyster CocktaiU 

Take the piece of i a lemon, strain into a large goblet. 

1 or 2 dashes Tabaso sauce. 

1 tea-spoonful of pepper sauce. 

A trace of vinegar. 

A pint of salt. 

A little red pepper, 

A slightly larger quantity of white pepper. 

This entire array forms but the seasoning for the liquor Oi 
half a dozen freshly opened, succulent Blue Point oyster , 
which is next added to the contents of tixQ glass, and com 
pletes the cocktail. 



INVALIDS' DRINKS. 



Rice Water. 

Take best Carolina or Patna rice, should be washed yvlih 
cold water, then boiled in a good measure of water for ten 
minutes, the water strained oH, rmd more added ; and so on 
till the goodness is boiled out of the rice. The water is 
ready to drink when cold. Cream may be added if there be 
not high fever; a pinch of gait also, if desired, or flavoring^ 
as for barley water. 

White Wine Whey. 

Put two pints of new milk in a saucepan, and stir it over 
a clear fire till it is nearly boiling ; then add a quarter of a 
pint of sherry, and simmer for a quarter of an hour, skimming 
off the curd as it rises. Then add a table-spoonful more 
sherry, and skim again for a few minutes, till the whey is 
clear; sweeten with loaf sugar, if required. 

Lime Water. 

Pour over a piece of fresh unslacked lime, about an inch 
square, two quarts of hot water. When it has slacked (in a 
few minutes) stir it thoroughly. Let it remain over night. 
Bottle carefully ail the liquid that can be poured off in per- 
fectly clear state. 

As water will only hold a certain amount of lime in solu- 
tion, the addition of more lime would make the water of no 
great strength. 



CTN^NAMON WATER. 



Lime water (an alkali) ia geuerally added to milk for the 
purpose of neutralizing the effects of an acid stomach. 

About a tea-spoonful to a table-spoonful of lime water to a 
hcAf pint of milk is usually prescribed. 



Barley Water. 

Add to a pint of boiling water half a table-spoonful (half 
an ounce) of barley, rubbed smooth, with two table-spoon- 
fuls of cold v/ater ; add also a pinch of salt and a table- 
spoonful of sugar. Let it boil five minutes. It is to be 
drank cold. The simple barley water has not an unpleasant 
taste, and is often prepared without additional flavor. Yet 
zest ^. e., the thin yellow cuts of the rind of a lemon, or lump 
sugar rubbed over to extract the oil, can be added as flavor- 
ing, or a lemonade maybe made of barley water. 

Barley water may be used temporarily instead of milk. 



Oatmeal Drink. 

Rub two table-spoonfuls (two ounces) of oatmeal smooth 
by gradually stirring in a tea-cupful of cold water; add a 
pinch of salt. Stir this into a quart of boiling water and let 
it boil half an hour. Strain it through a fine sieve. 



Tamarind "Water; 

Stir into a glassful of water a table-spoonful of preserved 

tamarinds. 

Cinnamon Water. 

Add five 01 six slicks (half an ounce) of cinnamon to a pint 
of boiling water, and boil fifteen minutes. 
To be administered by the table-spoonful. 
Givea for hemorrhages. 



100 WLNK, LEMON, OR VINEGAR -VrHET, 

Toast Water. 

Toast thoroughly thin slices of graham bread, and break 
them into a bowl. Pour over enough boiling water to cover 
it when cold; strain off the water and sweeten it elightly. 
Serve it always freshly made. 

Currant Jelly "Water, 
(for fever patients.) 

A tea-spoonful of currant jelly, dissolve in a goblet of 
water, and sweeten to taste, affords a refreshing drink for 
invalids. 

Flaxseed Tea. 

Add half a cupful of flaxseed to four cupfuls, or a quart, 
of boiling water. Let it boil half an hour. Let it stand 
fifteen or twenty minutes near the fire, after it has boiled. 
Of course the longer it stands the thicker it becomes. Strain, 
sweeten to taste, and add a little lemon-juice, or not, as pre- 
ferred. 

This is a useful demulcent drink for coughs, etc. 

Flaxseed and Licorice Tea. 

Pour one pint of boiling water over one ounce of flaxseed, 
not bruised, and two drachms of licorice-root bruised, and 
place the covered vessel near the flre for four hours. Straitk 
it through a sieve. 

Wine, Lemon, or Vinegar Whey. 

When a pint of milk is brought just to boil, pour in a gill 
of sherry wine. Let it again come to a boil. "When the 
whey separates, strain and sweeten to taste, using perhaps a 
tea-spoonful of sugar. 



ORAPS JUICB. lOl 

Or the whey can be made in the same manner -witli lemon- 
juice (free from seeds), usini]^the juice of half a lemon instead 
of wine, a table-spoonful being quite enough for a pint of 
milk. 

In an alimentary point of view, whey is almost of no value. 
It is advantageous as a drink in febrile di.-cases, and ia a goo^ 
means of administering wine in small quantities. 

It may be drank either cold or warm. 

It possesses sudorific and diuretic properties. 

Simple Beverages from Fruita 

Currant jelly water (or any acid jelly — cranberry, plum, 
etc.) 

If the jelly is soft, a tea-spoonful is dissolved in a goblet 
of fresh cold water, and sweetened to taste. 

If the jelly is hard, it will have to be added to boiling water 
to become dissolved. To be drank cold. 

The fresh fruits are, of course, to be preferred. 

There is nothing more refreshing than currant water made 
from fresh currants. 

This can be prepared by allowing a pint of water to a pint 
of currants (freed from stems) and a table-spoonful of sugar. 

Heat these slowly in a porcelain or granitized iron kettle 
until it boils, then let it simmer for five minutes. Strain it 
through a cloth, let cool, and sweeten again to taste. It can 
be diluted with water. 

If strawberries, raspberries, black raspberries, or black- 
berries are used, prepare them in the same manner, except- 
ing that for each quart of berries a pint of water with a table* 
spoonful of sugar should be used. 

Grape Juice, 

Allow one pinx ot water to three pints of fruit (picked from 

stems). Let it simmer slowly for five minutes, then strain ii 
through flannel or cheese cloth. It is drank cold without 
sweetening. Add a little sugar if not sweet enough. 



102 APPLE WATER. 

Apple "Water, 

(The same for any of the fruits, viz. : pears, peaches, 
plums, French prunes, figs, raisins, rhubarb, etc.) 

Boil a large, juicy apple, (pared, cored and cut into pieces) 
in a pint of water in a close-covered saucepan, until the 
apple is Btewcd into a pulp. Strain the liquor, pressing all 
the juice from the pulp. Sweeten to taste. Sometimes these 
fruit-waters are made with rice or barley water, lo be 
drank cold. 



fEMPERANCE DRINKS. 



Lemonade. 

(Fine for parties.) 

Rind of 2 lemons. 

Juice of 3 large lemons. 

I lb. of loaf sugar. 

1 qt. boiling water, 

Eub some of tbe sugar in lumps on two of the lemons 
until tliey have imbibed ^11 the oil from them, and put it 
with the remainder of the sugar into a jug ; add the 
lemon juice (but no pips), and pour over the whole a 
quart of boiling water. When the sugar is dissolved 
strain the lemonade through a piece of muslin, and, when 
cool, it will be ready for use. 

The lemonade will be much improved by having the 
white of an egg beaten up with it ; a little sUerry mixed 
with it also makes this beverage much nicer. 



Lemonade. 

(Use large bar glass.) 

Juice of I itfmon. 

li tablespoonf ul of sugar. 

2 or 3 pieces of orange . 

1 tablespoonful of raspberry or strawberry syrup. 



DRAUQHT LEMONADB. 

Fill the tumbler half full with shaved ice, the balance 
with water; dash with port wine, and ornament with 
fruits in season. 



Ginger Lemonade. 

Boil ten pounds and a half of lump sugar for twenty 
minutes in ten gallons of water; clear it with the whites 
of six eggs. Bruise half a pound of common ginger, boil 
with the liquor, and then pour it ui;)on ten lemons pared. 
When quite cold put it in a cask, with two tablespoonf uls 
of yeast, the lemons sliced, and half an ounce of isinglass. 
Bung up the cask the next day ; it will be ready in two 
weeks. 



Lemonade Powders, 

1 lb. finely-powdered loaf sugar. 

1 oz. tartaric or citric acid. 

20 drops essence of lemon. 

Mix, and keep very dry. 

Two or three teaspoonfuls of this stirred briskly in a 
tumbler of water will make a very pleasant glass of 
lemonade. If effervescent lemonade be desired, i oz. of 
carbonate of soda must be added to the above. 



Draught Lemonade^ or Lemon Sherbet. 

5 lemons, sliced. 
4 oz. lump sugar, 
1 qt. boiling water. 
Very fine. 



SHERBET. ^^^ 

Draught Lemonade, or Lemon Sherbet. 
(A cheaper method,) 

t \ oz. cream of tartar. 

-i I oz. tartaric or citric acid. 

»Tuice and peel of three lemons. 

?, lb. or more loaf sugar. 

The sweetening must be regulated according to taste. 

Imperial Drink for Families. 

8 oz. crean. of tartar. 
Juice and peel of 3 or 4 lemons. 
2 lb coarse sugar. 

Put these into a gallon pitcher and pour on boilmg 
water. When cool, it will be fit for use. 

Soda Kectar, 

Juice of 1 lemon. 

f tumblerful of water. 

Powdered white sugar to taste. 

i small teaspoonful carbonate of soda. 

Strain the juice of the 1 mon, and add it to the water, 
with sufficient white sugar to sweeten the whole nicely. 
When well mixed put in the soda, stir well, and drink 
while the mixture is in an effervescing state. 

Sherbet. 

10 oz. carbonate of soda. 
8 oz. tartaric acid. 

3 lbs. loaf sugar, finely powdered. 

4 dr. essence of lemon. 

Let the powders be very dry. Mix them intimately, 



106 ORANGEADE. 

and keep them for use in a wide -mouthed bottle elosely 
corked. 

Put two good-sized teaspoonfuls into a tumbler ; ponr 
in half a pmt of cold water, stir briskly, and drink off. 

Keotar. 

1 dr. citric add. 

1 sc. bicarbonate of potash. 

1 oz. white sugar, powdered. 

Fill a soda-water bottle nearly full of water, drop m 
the potash and sugar, and lastly the citric acid. Cork 
the bottle up immediately and r-hake. As soon as the 
crystals are dissolved the nectar is fit for use. It may be 
colored with a small portion of cochineal. 

Easpberry, Strawberry, Currant, or Orange 
EfiTervescing Draughts. 

Take one quart of the juice of either of the above 
fruits, filter it, and boil it into a syrup, with one pound 
of powdered loaf sugar. To this add one ounce and a half 
of tartaric acid. When cold put it into a bottle and keep 
it well corked. When required, fill a half -pint tumbxer 
three-parts full of water, and add two tablespoonfuls of 
the syrup. Then stir in briskly a small teaspoonful of 
carbonate of soda. The color may be improved by add- 
ing a small portion of cochineal to the syrup at the time 
of boihng. 

Orangeade. 

This agreeable beverage is made the same way as 
lemonade, substituting oranges for lemons. 



CORDIALS. 



Aniseed. 

i oz. oil of aniseed. 

5 pints spirit of wine (60 0. P.)» 

11 pints cordial syrup. 

First dissolve the oil in the spirit by shaking both wel' 
together in the jar, and then add the syrup, again agi- 
tating briskly. Should the mixture be at all cloudy, fine 
with alum and salts of tartar. 

Carraway* 

J oz. English oil of carraway. 
3^ pints of spu'it of wine (60 O. P.). 
13 pints cordial spirit. 

Dissolve the oil in the spirit as above, add the syrup, 
and if necessary fine with alum and tartar. 



Cloves. 

I oz. English oil of cloves. 

5 pints rectified spirit (60 O. P.). 
Coloring, a sufficiency. 

II pints cordial syrup. 

Dissolve the oil in the spirit as before, add the syruT' 
shake all together, and if not bright in a few hours, fine 
with alum and tartar. 



108 CAPILLAIRB. 

Cinnamon. 

i oz. oil of cinnamon. 

5 pints rectified spirit (60 O. P.)« 

10 pints cordial syrup. 

4 pints boiling water. 

Color with burned sugar. 

The oil and coloring matter should be well shakei. 
with a small quantity of spirit, then added to tli^ 
remainder and the whole agitated briskly. Add the 
boiling water to the syrup, and having mixed them 
let them be added to the jar containing the spirit. 
If necessary, fine down with alum, etc., as with the 
others. In making the above a considerable saving may 
be effected by using oil of cassia ; the true cinnamon 
flavor is, of course, wanting, but is so well represented 
by that of oil of cassia that none but the most experienced 
can detect the difference. 



Cordial Syrup. 

35 lbs. refined lump sugar. 
3 gallons boiling water. 

Dissolve the sugar in the water and stir in through 
flannel. 



Capillaire. 

20 lbs. best lump sugar. 

10 pts. water. 

1 drachm acetic acid, strong. 

Boil the sugar in the water till it is all dissolved ; add 
the acetic acid, and allow it to remain ten or fifteen 
minutes on the fire : remove and allow it to cool ; then 
decant ; clear into a bottle or jar. 



GINGER. 109 

Gingei Brandy. 

This may be made by following" the same directions as 
given for finger gin, or the following will be found 
more economical, though taking a longer time to prepare. 
Steep half a pound of well bruised Jamaica ginger in 
one gallon of strong brandy for fourteen days, shaking 
it up repeatedly. Let this be strained through muslin . 
Throv the ginger from the muslin into a gallon of boiling 
water and allow it to simmer over a low fire for twenty 
minutes and strain. To this add ten pounds of refined 
sugar. 

Peppermint. 

1 drachm oil of peppermint. 
3 pints rectified spirit (60 O. P.). 
13 pints cordial syrup. 
Proceed as in the foregoing. 



Ginger. 

Bruise half a pound of the best new Jamaica ginger 
in an iron moi"tar, and put it into a bottle containing one 
pint of spirit of w^ine (60 0. P.), and one pint of water, 
allow it to macerate for ten or twelve days, shaking it 
U]p well each morning. After the twelfth day transfer it 
to a funnel containing a paper filter ; when all the liquid 
has run through pass two pints of sherry over it, and 
lastly, one pint of boiling water. This will yield rather 
better than half a gallon of liquid. When all are mixed, 
dissolve in tliis one ounce of burned sugar, and having 
added twelve pints of syrup, shake the whole Trell up, 
and fine t» ith alum, etc. 



110 RUM SHRUB. 

Ginger Gin. 

Take of best Jamaica ginger, bruised small, half a 
pound ; boil it in one gallon of water, and strain 
through fine muslin. In this dissolve ten pounds of 
refined sugar by means of a gentle heat. Over the 
bruised ginger which remains in the muslin strainer 
pass one gallon unmixed gin (0. P.), mix this and 
the syrup of ginger together, add finings, and set aside 
to clear. 



Usquebaugh. 

1 drachm oil of aniseed. 

1 drachm oil of cloves. 

1 drachm essential oil of nutmegs. 

20 drops oil of cinnamon. 

30 drops oil of juniper. 

Mix all the oils together, shaking well occasionally for 
a day or so ; then dissolve them in rectified spirit (60 O. 
P.), one pint; colored with burned sugar, one ounce ; and 
add of each, syrup and boiling water, twelve pints. Mix 
all together thoroughly and fine with alum, etc. 



Bum Shrub. 

i gallon bitter orange juice. 

8 lbs, refined sugar. 

li gallon rum, reduced to 40 U. P. 

Dissolve the sugar in the juice by aid of a gentle heat, 
mix this and the rum together, shake up well and set 
aside to clear. If not bright in a fortnight fine down 
with isinglass. 



CURACOA CORDIAL. Ill 

Easpberry, 

8 oz. essence of raspberry. 

21 pints spirit of wine (53 0. P.). 

13 pints cordial syrup. 

2 oz. tincture of cudbear, strong*. 

Let all these be shaken well up together in a jar, using 
no finings, for if the materials are genuine, the cordial 
vvill be bright and ready for use the day it is mixed. 

Strawberry. 

/ oz, essence of strawberry. 
4 pts. rectified spirit 60 0. P.). 

3 oz. tincture of cudbea/. 

14 pts. cordial syrup. 
Proceed as with I'aspberry. 

Lemon. 

3 drops essential oil of lemon. 

3 pts. lemon juice. 

6 oz. lemon peel, fresh. 

6 lbs. refined sugar. 

2 pts. rectified spirit. 

Add the oil to the juice, and in it boil the peel, which 
should be cut very small, and strain ; add to the strained 
liquor the sugar; dissolve by aid of gentle heat, and when 
cool, mix in the spirit by brisk agitation. 

Curacoa Cordial. 

1 lb. orange peel. 
i lb. gromid cinnamon. 
16 oranges. 
6 galls, white syrup. 
Boil 5 minutes. 

Add 3 galls, pure spirits, 95 per cent, above ; filter 
through Canton flannel and bottle. 



112 BLACKBERRY EXTRACT. 

Maraschino Cordial. 

3i galls. 95 per cent, spirits. 
7 *' white syrup. 
1 *' peach juice. 

Filter thi^ough Canton flannel; bottle for use. 

Lemon Extract. 

1 oz. oil of lemon. 

48 " citric acid (tincture.) 

6 galls, gum syrup. 

Put in enough water to make 24 gallons. 

Before mixmg, cut the oil in a pint of alcohol. 

Filter carefully through charcoal. 



Banana Syrup. 

1 gall, white syrup. 
1 oz. essence of banana. 
A few drops lemon extract. 



Blackberry Extract. 

Mash nice blackberries ; strain through flannel ; to 1 
pint of juice add 
1 lb. crushed sugar, 
i oz. ground cinnamon, 
i " mace. 



ORGEAT SYRUP. Hi 

8 table-spooDS powdered sugar. 

Boil the whole 15 niiuutes. 

Strain ; and if you wish, add i gill of brandy. 



Ginger Syrup, No. 1. 



] gallon white syrup. 

12 ounces tincture of ginger. 

Strain if cloudy. 



Ginger Syrup, No. 2. 

Put 2 ounces Jamaica ginger into a quart of boilinff 
water, let it remain 24 hours, closely covered, strain, and 
add 3 pounds crushed sugar ; boil to a syi'up. 



Lemon Syrup. 

5 gallons gum syrup. 

8 ounces tartaric acid (tincture.) 

1 ounce oil of lemon, cut in 1 pint of alcohol. 



Orgeat Syrup. 

3 ounces powdered sugar. 
3 ounces sweet almonds. 
i ounce bitter almonds. 
i poTind powdered gum arable. 

Pound altogether, adding a little water, until H meaa. 
ures 1 quart. Strain, and add 2 gallons syr 



CONCENTRATED FRUIT SYRUPS. 



The strength of all the following syrups has been cal- 
culated solely with a view to the convenience of hotel 
keepers, etc. We advise each party to prepare them for 
themselves ; and this can he done with little or no trouble, 
by making two or three gallons of the simple syrup as a 
stock, from which a pint or two can be taken at any 
time, and flavored with any of the fruit essences as re- 
quired. In summer, one ounce added to a bottle of aer- 
ated water or soda water, will produce a glass of orange- 
ade, lemonade, nectar, or other such beverage as may be 
required, thus obviating the necessity of keeping a stock 
of each of these in bottle. In winter they may be used 
instead of sugar for sweetening hot drinks, such as gin, 
rum, etc. , to which they impart the agreeable flavor of 
fruit whose name they bear. They are also used as a base 
for the various acidulated summer beverages. 

Simple Syrup. 

7 lbs. refined sugar. 

3 pts. distilled water. 

Dissolve the sugar in the water over a gentle fire. 

Clove Syrup. 

30 drops of quintessence of cloves. 

1 lb. simple syrup. 

Mix by shaking well up together in a bottle. 



RASPBERRY SYRUP. 115 

Orange Syrup, 



2 oz. tiucture of orange-peel. 

1 lb. simple syrup. 

Mix. 



Syrup of Neotar. 



80 drops essence of nectar. 
1 lb. simple syrup. 
Mix. 



The proportion of 30 parts of sugar to 16 parts of wateJ 
also makes an excellent syrup. 

It is worth adding that it will be found best to employ 
only the best refined sugar, and filtered water, soft as 
possible. By so domg it often saves the trouble of clai'i- 
fication, which invariably becomes necessary when in- 
ferior ingredients are used. 

The best plan is to pour the water cold over the sug-ar 
and let it slowly melt ; and, when saturated, boil it up to 
the boil by a gentle heat, and then keep simmering to the 
point desired. 

Pineapple Syrup. 

Add 1 ounce essence of pineapple to 1 gallon ^vute 
syrup and half ounce tartaric add. 

fiaspberry Syruji; > 

1 gallon white syrup. 

i ounce essence of raspberry. 

f ounce tincture tartaric acid. 



Il6 WILD CHERRY SYRUl>. 

Sarsaparilla Syrup. 

10 drops oil of anise. 

20 drops oil of wintergreen. 

20 drops oil of sassafras. 

6 ounces of caramel. 

Cut the oils in 4 ounces alcohol. 



Strawberry Syrup. 

1 gallon white syrup. 

1 ounce essence strawberry, 

1 ounce tartaric acid. 

Color with tincture solferino. 

Vanilla Syrup. 

1 gallon white syrup. 
i ounce extract vanilla. 

Wild Cherry Syrup, 

4 ounces wild cherry bark, steeped in a pint of cold 
water 36 hours ; press out, and add half pound sugar* 
Strain. 



LIQUEURS. 



Anisette. 

10 oz. powdered aniseed. 

1 oz. powdered cummin seed. 

1 oz. powdered orris root, 
3 oz. lemon peel. 

2 gallons spirit (30 U. P.). 

3 pts. capillaire. 

Macerate the powders and the peel in the spirit fof 
about a month, then filter and add the capillaire. 



Aqua Bianca. 

i oz. essence of lemon. 
J oz. essence of citron. 
i oz. essence of amber. 
J oz. essence of jDeppermint. 
J oz. essence of bergamot. 

1 oz. essence of rose, 

2 gallons proof spirit. 
5 pints capillaire. 

Mix all together ; shake frequently, and in one month 
filter through flannel. 



118 OITRIONETTE. 

Cordiale De Caladon* 

i lb. lemon peel, cut small. 

i oz. fennel seed, in coarse powder. 

i oz . cardamoms. 

1 drachm aniseed. 

1 drachm cloves. 

2 gallons proof spirit. 
4 pints capillaire. 

Macerate the peel and the powders in the spirit fot 
fourteen days, then press and filter, and add the capil* 
laire. 

Oitrozu 

12 oz. lemon peel. 

1 oz. essence of saffron. 

2 gallons proof spirit. 
i gallon capillaire. 

Macerate the peel in the spirit for fourteen days, thea 
add the essence of saffron and capillaire. 

Citrionette* 

2J gallons proof spirit. 
i gallon orange flower water. 
i gallon syrup. 
10 oz. lemon peel. 
1^ oz. essence of saffron, 
i oz. essence of amber, 
i oz. essence of orange. 
1 drachm essence of bergamot. 

Mix altogether, and in one month press and filter. This 
is greatly improved by age. 



EAU D'aMIS. 119 

Eau D 'Absinthe. 

33 oz. wormwood. 

24 oz. refined sugar. 

4 oz. juniper berries. 

i oz. angelica root. 

1 oz. cinnamon bark. 

4 oz. orange flower water. 

2i gallons spirit of wine (11 U. P.). 

Bruise the sugar, berries, wormwood, etc. , in an iron 
mortar or other convenient utensil and place them in a 
wide mouthed jar, then add the orange water and spirit. 
Stir them well up every day for a month, then press and 
filter. 



Eau D'Amis. 

4 oz. figs. 

4 oz. raisins. 

4 oz. dates. 

1 oz. essence of saffron. 

6 drops essence of bergamot. 

10 drops essence of citron. 

1 1-2 gallons proof spirit. 

10 lbs. brown sugar. 

6 pints distilled water. 

Beat up the figs, dates, etc., with a part of the sugar 
until they form a paste ; place this in a wide-mouthed 
jar, and having previously mixed together the liquids, 
add a quart at a time, stirring well between each addi- 
tion ; lastly, add the balance of the sugar, and in one 
month press and filter. 



1-50 CURACAO. 

Eau de Cordiale. 

20 oz. lemon peel. 

4 oz. cinnamon bark, bruised. 

2 oz. balm, the fresh herb. 

2 oz. powdered coriander seed. 

2 oz. powdered aniseed. 

1 oz. powdered mace. 

1 oz. powdered nutmeg. 

2i gallons rectified spirit (60 O. P.). 

2 gallons distilled water. 
1 gallon capillaire. 

Macerate the solids for ten days in the spirits, and de^ 
cant as much liquor as can be got olf clear. To the 
mace add the water and capillaire ; stir well up and set 
aside for fourteen days ; then press, filter and add the 
liquor first withdrawn. Another method, and we think 
a better one, is to mix all the ingredients together, and 
stir them well up every other morning for about a month, 
and then to press and filter. 

Curacao. 

6 oz. orange peel, cut small. 
1 drachm cinnamon. 
1-2 drachm mace, bruised. 
1 drachm saffron . 

1 i gallons spirit of wine (14 U. P.). 

2 pints capillaire. 

Macerate all together ; in about twenty-one days draw 
off the liquor through a strainer, and press the residue so 
as to recover any of the liquor it may have retained ; mix 
both liquors, and filter through flannel. 



BITTERS. 



Orange Bitters. 

1^ lb. freshly dried orange peel. 
li oz. coriander seeds. 
1^ drachm carraAvay seeds, 
li drachm cardamom seeds. 

6 pts. rectified spirits (60 0. P,)» 
3 oz. burned sugar. 

7 pts. syrup. 

Water, sufiicient to make up two gallons. 

Steep the seeds and peel in the spirit for fourteen 
or twenty days, when it must be drained off and 
replaced by water ; which after two days drain off and 
replace by a second quantity of water. Let the three 
tinctures thus obtained be mixed together, and first the 
coloring and then the syrup be added. This, if allowed 
to remain a short time undisturbed, will become bright ; 
or if warded for immediate use, may be filtered through 
fine linen. 

Wormwood Bitters. 

2 drops oil of lemon. 
2 drops oil of carraway. 
2 drops of oil absinthe. 



122 WINE BITTERS. 

2 oz. extract of licorice. 

■I oz. extract of chamomile. 

3 pints rectified spirit (60 O. P.). 
3 pints syrup. 

Water, enough to make two gallons. 

Dissolve the oils in the spirit, and the extracts in water, 
add both together at once, shake violently for some 
minutes ; next add the syrup and the remainder of the 
water, and again shake well up. Let it stand aside some 
days, the longer the better, then filter through paper. 



Angostura Bitters. 

4 oz. Angustura bark. 

1 oz. chamomile flowers. 

i oz. cardamom seeds. 

i oz. cinnamon bark. 

1 oz. orange peel. 

1 lb. raisins. 

2i gallons proof spirit. 

Macerate for a month, then press and filter. 



Wine Bitters. 

1 thin peel of lemon. 

1 thin peel of bitter orange. 
3 oz. good sherry. 

2 oz. water. 
Infusa 



BITTERS. 123 

Brandy Bitters. 

4 lbs. gentian root. 
2 lbs. cardamom seeds. 

1 lb. cinnamon bark. 
^ lb. cochineal. 

2 lbs. chireta. 

Bruise all these together to the size of barley corns ; 
then add two gallons of brandy. Macerate for about a 
month, then x^ress out all the Hquid ; to the residue add 
one gallon more brandy (some use plain spirit), and after 
having allowed it to stand one day, press as before ; add 
the two liquids and filter, when it will be ready for 
Hse. 

Dutch Bitters. 

2 oz. wormwood. 

1 oz. chamomile flowers. 

1 oz. gentian root. 

2 oz. orange peel. 

i oz. powdered cloves. 
i oz. carraway seeds, 
i gallon capillaire. 

2 gallons proof spirit. 

Macerate for a month, then press and filter. 

Bitters. 

1 lb. raisins. 

3 oz. bruised cinnamon. 

1 oz. Virginia snake root. 
Juice of 1 orange and 1 lemon. 
20 cloves. 
Digest in rum for two months. 



134 QUININE BITTERS. 

Essence of Bitters. 

i lb. orange peel, dried. 
i lb. orange apples, 
i lb. gentian root, 
i lb. lemon peel, ground to powder. 
Macerate for ten days. Add one gallon of pure spirit. 
Strain with pressure. Add one quart of soft water. 



" Pick-Me-Up " Bitters. 

1 oz. Angostura bark. 

1 oz. orange peel. 

1 oz. lemon peel. 

i oz. cbireta. ^^ 

i oz. chamomile flowers. 

i oz. cardamom seeds. 

i oz. cinnamon bark. 

i oz. carraway seeds. 

4 lbs. raisins. 

li gallons spirits (11 U. P.). 

Macerate for a month, then press and filter. 



Quinine Bitters. 

160 grains sulphate of quinine, 

1 lb. orange peel, cut smalL 

2 gallons cape wine. 
1 pt. proof spirit. 

Dissolve the quinine in the spirit by aid of a gentle 
heat, and pour'it over the orange peel. After it has been 
allowed to remain undisturbed in a close vessel for two 
days add the wine, and stir up well every day for a fort- 
night, then press and filter. 



MINERAL WATERS. 



In order to make mineral water properly, it is abso- 
lutely necessary to possess a powerful aerating and 
bottling machine, and the water must be, with the 
carbonic acid gas and chemicals, of the purest quality ; 
tlie corks used must also be excellent and especially pre- 
pared. 

Aerated Chalybeate Water 

Contains pro-sulphate of iron, and bicarbonate of 
potassa. It is a very easy and excellent mode of intro- 
ducing iron into the blood, and is much recommended 
on that account, possessing equal tonic properties to that 
of the natural springs. 

Cartoonated Lime Water 

Is an aerated solution of bicarbonate of lime : the best 
is made from calcined Carara marble, each bottle con- 
taining eight or ten grains of carbonate of lime ; it is 
administered to strengthen the bony structure. 

Lithia Water 

Is a solution of the freshly precipitated carbonate of 
lithia ; this water is becoming popular, being useful in 
calculous complaints. 



126 SODA-WATER POWDERS. 

Magnesia Water 

Is useful in indigestion, etc., being an aerated solution 
of carbonate of magnesia. It is an agreeable mode of 
taking magnesia. 

Potass Water 

Is a solution of bicarbonate of potass in distilled water, 
and aerated with washed carbonic acid gas. 

Soda Water 

Is a solution of crystallized carbonate of soda, in distilled 
water, aerated with washed carbonic acid gas, upon the 
purity of which the excellence of this article mainly 
depends. When employed as an anti-acid, it is highly 
important to obtain this article pure. 

Seltzer Water 

Is carbonate of soda, common salt, and carbonate of 
magnesia. 

Effervescent Draught. 

Carbonate of potass, eighty grains ; pulverized citric 
acid, seventeen grains. Keep sei^arate. When required 
for use, add one drop of essence of lemon. Dissolve in 
separate tumblers, mix and drink while effervescing. 

Soda- Water Powders. 

Bicarbonate of soda, thirty grains, in a blue paper ; 
citric acid twenty-four grains, in a white paper. Mix 
each separately in nearly half a tumbler of water. 
Pour the acid solution on the soda. Drink immediately. 



FRUIT WINES. 



Cherry Wine. 

35 lbs. ripe cherries. 

5 lbs. brown sugar. 

Water, sufficient to make 8 gallons. 

1| pints best French brandy. 

Add yeast, and set aside to ferment. 

Red Currant Wine. 

70 lbs. red currants, bruised and pressed. 

10 lbs. brown sugar. 

Water, sufficient to fill up a fifteen-gallon cask. 

Ferment. 

This yields a pleasant red wine, rather tart, but keeps 
well. 

Elderberry Wine. 

8 gallons elderberries. 
12 gallons water. 
60 lbs. brown sugar. 

Dissolve, by boiling ; add yeast and ferment ; then 
add brandy four pounds ; and bung it up for three 
months. Disagreeable when cold, but if mulled with 
allspice and drank warm in winter time, it forms a use- 
ful stimulant. 



128 BLACKBERRY WINE. 

Gooseberry Wine. 

7 lbs. brown sugar. 

40 lb. gooseberries. 

Rain water -to make ten gallons. 

1 quart brandy 

Ferment. 

Orange Wine. 

23 lbs. sugar. 

10 gallons water ; boil. 

Clarify with, the white of six eggs ; pour the boiling 
liquid upon the parings of one hundred oranges, add 
the strained juice of these oranges, and yeast, six 
ounces ; let it work for three or four days, then strain it 
into a barrel ; bung it up loosely ; in a month add four 
pounds of brandy, and in three months it will be fit to 
drink. 

Birch Wine. 

In February or March, bore holes in birch trees, and 
when you have secured 9 gallons juice, boil and skim, 
cooling it down to 100 degrees Fahrenheit. Dissolve in 
it 9 pounds sugar, adding two ounces lemon, cut fine ; 
produce fermentation with 1 pint of gluten. Keep keg 
full constantly, when the fermenting is over, draw it 
off and strain, or filter into another keg in which you 
have burned a piece of brimstone paper. 

Blackberry Wine. 

i ounce ground cinnamon. 
i ounce ground cloves. 



BOTTLING WINJIS. 129 

1 dracnm cardamom seeds. 
1 drachm grated nutmeg. 
5 gallons blackberries. 

Mash the berries, pour on 5 gallons water, heat all to 
a boiling point but do not let it boil. 

Add li galls, white syrup ; pour all into a 10 gallon keg, 
keep in a warm place, keep keg full, and after ferment- 
ing, strain and press, add one gallon neutral spirits, 
filter or fine all, and when clear, bottle, and you will 
have the best. 



Black Currant Wine. 



5 gallons black currants. 
5 gallons water. 
10 pounds crushed sugar. 

Dissolve sugar in the water. Heat all to 100 degrees 
Fahrenheit. 

Pour into a 10-gallon keg, put in a warm place, keep 
it constantly full. After fermenting, strain and press ; 
add one gallon spirits, 95 per cent, above proof ; fine or 
filter, and bottle when clear. 



Bottling Wines. 



Never bottle on a cloudy day ; wines never look as trans- 
parent as when bottled on a clear day. Never add 
water to wine that is too strong, unless it has been boiled. 



130 PAfiSNIP wmE. 

Ginger Wine. 

3 gallons water. 

3 pounds sugar. 

4 ounces Jamaica ginger. 

Boil one hour. Strain. Add 3 lemons chopped fine, 
and half a pint of yeast. 

Mix together and pour into a keg. After it has fermen- 
ted 1 week, draw it ; it is ready for use. 



Grape Wine. 

Pick over carefully, thoroughly ripe grapes, free from 
stems and blemishes, press out the juice ; to one quart of 
juice add one quart of water, (soft, boiled water is best,) 
add li pounds sugar. After it is done fermenting, bung 
up tight. It will be ready to draw off m 3 months or 
sooner, but will be a far better wine in a year, if left 
unmolested until then. 



Parsnip Wine< 



18 pounds of sweet parsnips. 

3 gallons of water. 

Boil together soft, press liquor through a sieve, add 
to each gill 3 pounds loaf sugar ; when nearly cold add 
yeast. Let the wine stand open ten days, stirring from 
the bottom, several times each day. 

"^hen put it in a cask, and keep it full up to the bung 
ifriSXi liquor reserved for that purpose, as it works out. 



NEW AND UP-TO-DATE DRINKS. 



Liberal Cocktail. 



h Pecon bitters. 

^ whiskey. 

1 Italian vermouth. 

3 or 4 dashes of absinthe. 



Bamboo Cocktail. 



1 dash of orange bitters. 

I sherry. 

i Italian vermouth. 



Coronation Cocktail. 



4 dashes of Peychaud bitters. 
Plymouth gin. 
Italian vermouth. 



TT 



Milo Cocktail. 

4 dashes of pepsin bitters. 
§ Plymouth gin. 
^ Italian vermouth. 



132 STAR COCKTAIL. 

Blackthorn Cocktail. 

2 dashes of orange bitters. 

t Sloe gin. 

^ Italian vermouth. 

Broadway Cocktail. 

4 or 5 dashes of pepsin bitters. 
1 drink of French brandy. 



Marguerite Cocktail. 

1 dash of orange bitters. 

§ Plymouth gin. 

h French vermouth. 



Sloe Q-in Cocktail, 

1 dash Angostura bitters. 
1 drink of Sloe gin. 

Stewart Cocktail. 

4 dash of Angostura bitters. 

§ Sloe gin. 

i Plymouth gin. 

Star Cocktail. 

1 dash of orange bitters. 

§ apple jack. 

i Italian vermouth. 



SLOE GIN RICKEY. 133 

Rob Roy Cocktail. 

1 dash of orange bitters. 
§ Scotch whiskey. 
^ Italian vermouth. 

Egg" Lemonade. 

Juice of 1 lemon. 

1 egg. 

Fill up with plain water, shake well, and serve. 

Gin Daisy. 

3 dashes of rasberry syrup. 

4 dashes of lime juice. 
1 drink of dry gin. 

3 lumps of ice. 

Fruit, and fill up with carbonic. 

"Whiskey Daisy. 
Same as gin, using whiskey. 

Gin Rickey. 
(Bar glass.) 

^ lime. 

1 lump of ice. 

1 drink of dry gin. 

Fill with carbonic. 

Sloe Gin Rickey. 
Same as gin rickey, using Sloe gin instead. 



134 FRISCO. 

Whiskey Rickey. 
Same as Sloe gin rickey, using whiskey instead. 

Mamie Taylor. 

(Large glass.) 

Juice of 1 lime. 

1 drink of Scotch whiskey. 

2 lumps of ice. 

1 bottle of imported giner ale. ^ 

Mamie Gilroy. 
Same as Mamie Taylor; plain soda used instead. 

Rimson Cooler. 

Peel of 1 lemon. 

1 drink of Plymouth gin. 

2 lumps of ice. 

1 bottle of plain soda. 

Horse's Neck, 

Peel of 1 lemon. 

Bottle of imported ginger ale. 

3 or 4 lumps of ice. 

Horse's Collar. 
Same as Horse's Neck, using a drink of rye whiskey. 

Frisco. 

1 drink of absinthe and bottle of plain soda. 



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PRACTICAL SELF HELPS. 

COURT REPORTING. 

A MANUAL, OF LEGAL DICTATION AND FORMS. 

This book is designed for stenographers and typewriters who 
are desirous of becoming proficient and expert in law work and 
court reporting. It contains all the various forms of legal matter 
that are dictated to a stenographer in a law office or court, and are 
taken from actual business dictated by our most prominent lawyers 
and judges, which makes the book a valuable work, both for self 
and class instruction. The highest state of proficiency can be 
attained in stenography and typewriting through the practice offered 
by this book. The book also contains a list of legal words and 
phrases, with their abbreviations, which are in constant use in law 
work, together with a full and complete spelling list of 28,000 
words. i2mo. Bound in Half Law Sheep. Price $1 00. 

BROWN'S BUSINESS CORRESPONDENCE 
AND MANUAL OF DICTATION. 

For the use of teachers and students of stenography and type- 
writing. Containing selected letters of actual correspondence in bank- 
ing, insurance, railroad, and mercantile business; a chapter on punc- 
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complete spelling list of 25,000 words. i2mo. Cloth. Price, 81. 00, 

LAW AT A GLANCE; OR, EVERY MAN 
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and those of the General Government of the United States, and will 
be found invaluable to those who are forced to appeal to the law, as 
well as the large class who wish to avoid it. The whole is alpha- 
betically arranged so as to make reference to it easy. i2mo. Half 
Law Sheep. Price $1 00. 

BOOKKEEPING AT A GLANCE. 

By Expert J. T. BRIERLY. 

A simple and concise method of practical bookkeeping, with in 
stnictions for the proper keeping of books of accounts, and numerous 
explanations and forms used in commercial business, showing an 
entire set of books based upon actual transactions, how to take off a 
trial balance sheet, and finally close and balance accounts. Also 
Catechism of Bookkeeping — being conversation between teacher and 
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